Use your browsers PRINT button to print recipe and close browser to return to previous page or click below
Baked Vegetable Omelet
Baked Vegetable Omelet
1 1/3
cups shredded Monterey Jack cheese
2
cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli, thawed and drained
3
medium tomatoes, coarsely chopped (2 cups)
2 2/3
cups shredded Cheddar cheese
1 1/3
cups milk
1/3
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
4
eggs
Heat oven to 350ºF.
Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Makes 6 servings