Oven Omelet

An omelet baked in the oven is a quick and easy way to serve breakfast. You can serve to a group of people or keep it or a good week's worth of breakfast. It's easy to bake the night before, and then reheat in the morning. A great Christmas morning solution! I used onion, spinach, peppers, and ham, but you can add your own favorite omelet fillings.

• 1 tablespoon butter
• 1 small onion, chopped
• 1 cup cheddar cheese, shredded
• 1/2 cup fresh spinach, torn
• 2 tablespoons red peppers, diced
• 1/4 cup cooked ham, chopped
• 6 eggs, beaten
• 1/4 cup milk
• 1/4 teaspoon black pepper

Preheat oven to 400 degrees F (205 degrees C). Grease a medium sized baking dish.

Melt the butter in a skillet over medium heat, and cook the onion until tender. Add spinach to skillet and heat until wilted.

Spread cheddar cheese in the bottom of the prepared baking dish. Layer sautéed onion, spinach, pimiento peppers, and ham on top of cheese.

In a bowl, beat eggs together with milk, and season with pepper. Pour egg mixture over ingredients, but do not stir.

Bake, uncovered, for 30 minutes. Eggs should be firm and lightly browned on top. Allow to cool before cutting.

The cheese and ham made my oven omelet pretty salty, so that is why I didn't add salt for this recipe, but you may want to add some to the eggs if you use different ingredients. Breakfast sausage would probably be delicious as a substitution for ham, or leave out the meat for a veggie omelet. I used a 11 x 7 inch baking dish, but if you want to do a 13 x 9 pan, just double this recipe!

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