Chile jack oven omelet recipe
Chile Jack Oven Omelet recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 6 eggs
- 3/4 cup water
- 1/4 cup nonfat dry milk
- 1/2 teaspoon salt
- 1/2 teaspoon Mexican seasoning, or 1/8 teaspoon each oregano, garlic, cumin, and black pepper
- 1-2/3 cups grated Monterey Jack cheese
- 3 Tablespoons chopped green chili peppers
This oven omelet is wonderful served with a fruit platter arranged with fresh pineapple spears, watermelon wedges and bunches of grapes. Serve Toasted Cinnamon Slices for a festive breakfast (see recipe at the bottom of the page).
Beat eggs until light. Stir in water, powdered milk, salt, seasonings, cheese, and peppers. Pour into a lightly buttered 9-inch pie pan. Bake in a 350-degree oven for 35 minutes or until puffed and golden brown. Cut in wedges. (Note: may be prepared in advance. Refrigerate, covered, up to 1 day. Increase the baking time by 10 minutes if chilled.)
Toasted Cinnamon Slices: Slice a long loaf of French bread into 12 slices. Spread them lightly with whipped, sweet butter. Sprinkle with a mixture of 1-1/2 teaspoons cinnamon and 3 Tablespoons sugar. Broil until toasted.
Serves: 4 to 6
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