Preheat oven to 325 degrees F
Makes 6 servings
- 9 eggs
- 1/2 cup sour cream, half and half or plain yogurt
- 1/2 cup milk
- salt and pepper/ spices to taste
- Onion flakes or 1 tablespoon chopped onions
- Sauteed or marinated vegetables (mushroom, spinach, 3 thin tomato slices, halved)
- 1-2 tablespoons of butter
- 1-2 tablespoons of olive oil
- Canadian bacon, sausage or crumbled bacon - optional side
Marinate (or sauté) vegetables of choice with olive oil, onion flakes and spices to taste (I like to add a teaspoon or two of bacon grease and lime juice, and I prefer to marinate over night, but it's not required). My usual vegetable choices are mushroom, spinach, onion and tomato. Asparagus is great to use as well - anything goes, really! Liberally grease an 8X8" baking dish or 10" round quiche dish with melted butter. Place the marinated or sautéd vegetables in the baking dish and spread them evenly. Add pre-cooked meat if you desire, or keep it vegetarian (leave out bacon grease for your vegetarians, of course!).
Beat the eggs with the one cup of dairy mixture, whatever mix you end up choosing. I really enjoy using 1/2 cup plain Greek Yogurt instead of the sour cream. Cheeses may be added, and/or a few tablespoons of cottage cheese for flavor, but there are so many other cheesy egg dishes, I like to keep this one "un-cheesy" for variety and a less heavy option. Pour the egg mixture into the baking dish on top of the vegetables. Place the halved tomato slices pinwheel style and floating on top of the egg mixture. Once baked, the tomato's will look very pretty this way! Get creative with the design of your tomato's or other veggies you might use.
Bake at 325 degrees for 35 to 45 minutes, until top is firm and golden brown. Let cool for 5 to 10 minutes, cut into 6 pieces. Enjoy!
We serve this dish at Oakland Cottage Bed and Breakfast quite often. So you might enjoy this oven omelet if you stay with us! Our reservation offices are open 9am to 7pm daily, 828 994 2627, or book directly online with us!