10 large eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon coarse or fine ground pepper

1 cup sliced fresh mushrooms
1 medium onion, diced
1 medium green or red bell pepper, diced
1/2 teaspoon dry crushed basil
3/4 cup cooked ham, diced
1 medium tomato, diced
1 to 1 1/2 cups shredded cheddar cheese

Preheat the oven to 400 degrees.

1. In a medium bowl, whisk the eggs, milk, salt, and pepper together.
2. Place a nonstick or lightly greased baking sheet on an oven rack at 2/3’s height. Pour the egg mixture into the pan. Bake for ten to fifteen minutes or until the eggs are set but still glossy.
3. Sauté the mushrooms, onion, and pepper together. Add the basil, cooked ham, and tomato.
4. Remove the baked omelet from the oven. Cut the omelet into four squares. Place a square on each of four plates. Spoon one-fourth of the vegetable filling over each square. Sprinkle with cheese. Fold the omelet square in half to form either a rectangle or a triangle. Garnish with the remainder of the cheese.

Baker’s note: If either the filling or the omelets cool off before assembly, you can carefully reheat in the microwave. Do not overcook the eggs in the microwave or they will become tough


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