Baked Garden Omelette from the kitchen of School House Bed and Breakfast in Rocheport Mo. Great prep-in-advance option for omelettes for a crowd! Vegetarian and gluten-free. Recipe can be easily doubled for more servings.
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Baked Garden Omelette
Prep Time:
30 Minutes
Cook Time:
45 Minutes
Total Time:
1 Hour and 15 Minutes
Servings: 6
Ingredients:
- 1 lb shredded cheese; cheddar, Monterey Jack or blend
- 3/4 lb fresh sliced mushrooms
- 1/2 large yellow onion, chopped
- 1 c. diced sweet bell pepper (red, orange, yellow, etc.)
- 1/4 c. butter or olive oil
- 9 eggs, slightly beaten
- 1 1/4 c. milk
- 1 c. cottage cheese
- 2 tsp. dried herbs provence
- 1/4 tsp. ground mustard
- Dash of salt and pepper
- 1/8 tsp. ground turmeric for color--optional
Instructions:
-
Spread half of shredded cheese in greased 9x13 glass baking dish and set aside.
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Saute' fresh vegetables in melted butter or olive oil until soft, but not browned. Sprinkle with dried herbs provence and stir together.
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Layer saute'd vegetables over cheese and top with remaining half of cheese. Cover and refrigerate until ready to bake.
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In medium mixing bowl, beat eggs, milk, cottage cheese and seasonings together. Cover and refrigerate until ready to bake.
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When ready to bake, pour egg/milk mixture over cheese layer and bake uncovered in 350 degree oven for 45 minutes or until egg filling is set.
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Cut into 6 squares and serve hot.