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.
- 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
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.
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