Baked ham and cheese omelet recipe

Baked Ham and Cheese Omelet recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.6159

Ingredients

1-1/2 eggs per person

Evaporated milk – 1/2 cup per every dozen eggs

yellow onion, finely chopped

chopped ham (varies depending on if you are serving meat on the side)

cheddar cheese to taste

salt – 1/2 teaspoon per 18 eggs

pepper as desired

Instructions:

This is an old-fashioned, ranch style breakfast. If you don’t have a cast iron skillet, bake in a glass pan.

Beat eggs and evaporated milk until well blended. Add seasonings and mix. Add ham and cheese, stirring to coat. Saute onion in butter in cast iron skillet for a few minutes. Add the egg mixture and place in oven to bake. Using a long spatula, lift egg mixture every 10 minutes or so until done. Sprinkle cheese and parsley on top.