Oven Omelet

From: PickleLover

On Mar 25, 2009

We had this with french toast for sunday morning breakfast, added a little more cheese and some pre-cooked sausage links, and left out the peppers and mushrooms just on prefrence. A Regular pie pan was a little too small for this and we did not have a deep dish or round caserole so we used a 8x8 square and it still turned out perfect Easy easy way to have an Omelet! Update: A little note, if you get any brilliant or not so brilliant ideas to make extra just because you have only three eggs left, and put it in the same size pan, expect a longggerr cook time! :D This is still a favorite way to make eggs

From: gwynn

On Dec 4, 2008

Nice omelet. Quick an easy to make. Thanks for posting.

From: Nougat

On Nov 20, 2008

I've been using this recipe for quite sometime and only just now realized that I've never rated it. This is really easy and very good. Made it this morning with a little crumbled sausage, green pepper, onion, and mushrooms, like the recipe says, (leftover toppings from homemade pizza last night). Anyhow, I splurged and added a little Cotswold cheese (it's a seasonal cheese sold at Cost-Co), it's a rather dry and very sharp cheddar. I poured ingredients into a glass pie dish and baked for thirty minutes. Came out just great. Oh, I also use a little cooking spray in the dish. Love this recipe! Thanks!

From: newspapergal

On Oct 29, 2006

Delicious! I used 7 small eggs, a sharp white cheddar for my cheese, mushrooms, bell pepper and red onion in a 9-inch pie plate. It baked perfectly in 27 minutes. I served it with a side of bacon and a wedges of leftover Lemon-Pecan Sunburst Coffee Cake for a great Sunday breakfast.