Baked Omelet
JANET WILLIAMS
Serve this Cheddar and bacon-topped omelet with toasted English muffins and strawberry jam for brunch or with a green salad and French bread for a light dinner.
ingredients
- 6 eggs
- 2/3 cup milk
- 1/4 tsp salt
- 1/8 tsp. black pepper
- 1 1/2 cups shredded Cheddar cheese
- 1 green onion, thinly sliced
- 3 slices bacon, cooked and crumbled
- 1 Tbsp. butter or margarine
- 1 Tbsp. Parmesan cheese Additional cooked bacon for garnish, optional
directions
See full recipe on Quick and Easy Cooking »Source: Quick and Easy Cooking
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