Oven Omelettes

Baked Hame and Cheese Omelette

Today’s recipe is an example of how Not to save recipes.  When I first started this blog in 2008 and the adventure of visiting other blogs, I failed to realize how important it was to record where I was finding new recipes.  I started a Word document and simply copied and pasted recipes.  It wasn’t until I went back to that document a few months later to begin making those recipes that I realized my mistake.  I couldn’t give credit to the original authors!!!

Baked OmeletteFrom then on, I either copied the URL into the Word document or I used Pinterest to bookmark the recipe page.  So, here is a recipe that I found…somewhere.  It’s not mine.  If you recognize it as yours, by all means step forward and claim it so I can give you credit!

Oven Omelets: Your Recipe, My Kitchen
  • 1 cup diced ham, bacon or sausage, cooked
  • 1 (4oz) can sliced mushrooms
  • 1 tomato, chopped
  • 2-3 green onions, chopped
  • ½ cup sliced black olives
  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarella cheese
  • 6 eggs
  • 1 cup sour cream
  • salt and pepper to taste
  • (Note: I added 1 tsp thyme, skipped the olives and tomato, substituted Swiss cheese for the mozzarella and used ham)
  1. Spray a 9X13 pan with cooking spray.
  2. Spread ham or other meat, mushrooms, tomato, onions, olives and cheeses in pan.
  3. Beat eggs well.
  4. Add sour cream and mix well.
  5. Add salt and pepper (or herbs).
  6. Pour egg mixture over other ingredients.
  7. Bake in a preheated 350 degree oven 20-40 minutes (depending on the veggies you add and their moisture content) or until center is set.
  8. Cut into squares.
  9. Depending on the kind of things you added, you may want to serve it with salsa or guacamole.
Now it’s your turn.  Feel free to grab a button over there on the right sidebar.  Please be better than me and give the original recipe author credit and be sure to link back to this blog.  Thanks to all of you that participate.

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