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
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.