Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
12 Eggs
1/2 cup Grated Cheddar Cheese
1/2 cup Swiss Cheese -- grated
1/4 lb Sliced Fresh Mushrooms
1/2 cup Broccoli -- (steamed)
2 Plum Tomatoes -- (sliced)
1 Vidalia Onion -- (sliced)
1/2 cup Water
2 tablespoons Olive Oil
Directions:
Saute mushrooms and onion in olive oil.
Beat eggs and water thoroughly, until eggs begin to turn a lemony color.
Butter (or oil) a casserole dish, or individual oven-proof bowls. Add cheeses,
then sauted vegetables. Then the broccoli. Finally, arrange the tomato slices
over the vegetables and cheese.
The tomatoes will float slightly as the omelet
bakes, so place them with an eye toward a nice presentation. Put the casserole
dish(es) on a baking sheet. Put the sheet on the extended oven rack, and then
pour in the egg mixture. This saves having to attempt to get the full dishes
into the oven without spilling egg.
Bake approximately half an hour at 325°F-160°C.
If you are making individual omelets, they'll cook a little faster. Using a
deep casserole dish will take a little longer. The dish is done when it puffs,
and the middle doesn't move when slightly shaken. Note that the tomatoes will
leave a bit of liquid on top of the dish - that's fine.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 262 Calories; 19g Fat (66.2% calories
from fat); 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 393mg Cholesterol;
199mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||
