Chile jack oven omelet recipe
Chile Jack Oven Omelet recipe
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Recipe intro
This Chile Jack Oven Omelet recipe is a delightful twist on the classic breakfast dish. Packed with the flavors of spicy chiles and creamy jack cheese, this oven-baked omelet is both easy to make and incredibly delicious. Perfect for feeding a crowd or meal prepping for the week, this recipe is a great option for breakfast, brunch, or even a quick dinner. With just a few simple ingredients and minimal prep time, you can enjoy a flavorful and satisfying omelet that will surely become a family favorite.Keywords: Chile Jack, oven omelet, breakfast, brunch, spicy
Chile jack oven omelet recipe details
- Ingredients
- 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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