Mexican Oven Omelet

What You Need

8 eggs, beaten
1 1/4 cups milk
1 teaspoon garlic salt
1 7-ounce can diced green jalapenos, drained well (or use fresh jalapenos to taste)
1/4 cup chopped green onions
1 tomato, chopped
8 ounces shredded cheddar cheese

Salsa
Sour cream

Here's How

Combine eggs, milk, and garlic salt. mix in chiles, green onions, tomato, and cheese. Pour into greased shallow 1 1/2 quart casserole. Bake at 350 degrees for 40 minutes. Serve immediately with salsa and sour cream. Serves 6 to 8.

Notes: This is a quick and easy dish for breakfast or brunch, served with warm tortillas or muffins and fresh fruit. Add a side of bacon or sausage if you wish.

For an elegant presentation, divide evenly among individual round au gratin dishes such as these from Crate and Barrel.


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