Ingredients for Cheese Mushroom And Bacon Oven Baked Omelet
- 1 tablespoon butter (plus additional for greasing the dish)
- White Button Mushrooms
- Green Onions
- Full Fat Milk
- 6 large eggs
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cheddar Cheese
- 4 ounces cooked and crumbled bacon (or 4 ounces cooked and finely chopped ham)
- 1/2 cup (1 stick) grated Parmesan cheese
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How to Make Cheese Mushroom And Bacon Oven Baked Omelet
- Preheat oven to 350°F (175°C).
- Grease an 8-inch square baking dish with butter.
- Melt 1 tablespoon of butter in a medium skillet over medium heat.
- Add 8 ounces of sliced mushrooms (fresh or 1 can (8oz), drained) and cook until tender, about 5-7 minutes. Set aside.
- In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1 tablespoon all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until light and frothy.
- Stir in 1 cup (2 sticks) shredded cheddar cheese, 4 ounces cooked and crumbled bacon (or 4 ounces cooked and finely chopped ham), and the cooked mushrooms.
- Pour the egg mixture into the prepared baking dish.
- Sprinkle 1/2 cup (1 stick) grated Parmesan cheese over the top.
- Bake uncovered for 20-25 minutes, or until the eggs are set and the cheese is melted and lightly golden.
- Remove from oven and sprinkle with the remaining 1/2 cup (1 stick) shredded cheddar cheese.
- Return to the oven for another 2-3 minutes, until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
7g
Fat
68g
Carbs
1g
