Baked Western Omelet

From the kitchen of One Perfect Bite...We had much needed rain yesterday. It wasn't a deluge, but it was a welcome start after a bone dry summer. I was tracking the weather forecast when I heard the Oregon coast was experiencing high winds but had no rain. I love the ocean when its riled and head toward it when others are going the other way. I'm not a storm chaser but the romantic in me can't resist the roar of an angry sea. So, we put aside the day's errands and headed to the coast where we found an ocean that looked like a latte with with a layer of foam that spread at least a mile from shore. The winds were high but not howling and we were actually cold for the first time in months. It was worth the trip. We did, however, spend more time exploring than we had planned and as a result got home quite late. I decided to make one of my favorite breakfast for dinner dishes. It takes about 10 minutes to put this omelet together and while it takes up to an hour to cook, it is amazing simple to make. I found the recipe on a blog called The Seasoned Mom which you can find here. I know those of you who try the recipe will be pleased. Here is how this effortless omelet is made. It would be perfect for a lite supper on Meatless Monday.

Baked Western Omelet...from the kitchen of One Perfect Bite courtesy of The Seasoned Mom

Ingredients:
8 eggs (or use 4 eggs and 6 egg whites)
1 cup whole milk
1/2 teaspoon seasoned salt
8 ounces diced cooked ham
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
Fresh chives, for garnish (optional)

Instructions:
1) Preheat oven to 350 degrees F. Generously grease an 8 x 8-inch baking dish. Set aside.
2) Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers. Pour mixture into prepared baking dish.
3) Bake for 45 minutes to 60 minutes, or until eggs are cooked and omelet is set. Cut into squares and garnish with chives, if desired. Yield: 4 to 6 servings.

                    

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