Ingredients for Cheddar Tomato Oven Omelette
- 4 slices bacon
- Green Onion
- Diced Tomato
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 6 large eggs
- 1/4 cup milk
- Cheddar Cheese
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How to Make Cheddar Tomato Oven Omelette
- Preheat oven to 350°F (175°C).
- Cook 4 slices bacon until crisp. Remove bacon and reserve 1 tablespoon of bacon drippings.
- Sauté 1/2 medium onion, chopped, in the reserved bacon drippings until softened (about 5 minutes).
- Add 1 cup chopped tomatoes to the onions and cook for another 2-3 minutes.
- Sprinkle in 1 tablespoon all-purpose flour and 1/2 teaspoon salt; toss gently to coat.
- In a separate bowl, whisk together 6 large eggs and 1/4 cup milk.
- Add the vegetable mixture, 1 cup shredded cheddar cheese, and the cooked and chopped bacon to the egg mixture. Stir to combine.
- Grease an 8x8x2 inch baking pan.
- Pour the egg mixture into the prepared pan.
- Bake uncovered for 40-45 minutes, or until the omelette is set and the cheese is melted and bubbly.
- Remove from oven and sprinkle with the remaining 1/4 cup shredded cheddar cheese.
- Let stand for 5 minutes before serving to allow the cheese to melt completely and the omelette to set.
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
11g
Fat
119g
Carbs
3g
