Oven Omelet
We ran out of time to bake a Quiche Lorraine for dinner yesterday on Pi Day, so made it for breakfast instead. Since we wanted leftovers for future breakfasts, and since I wasn't sure the little kids would like the rich quiche, I decided it was about time to try this Puffy Oven Omelet recipe. It turns out that because I added mushrooms, the kids didn't like that either (and were perfectly satisfied with bacon and toast), but I did.
Oven Omelet
6 eggs
1/3 cup milk
1/3 cup sour cream
salt and pepper to taste
additions as desired - this time it was crumbled, cooked bacon, chopped mushrooms and grated Cheddar cheese
Combine everything and pour into a buttered or greased 9" pie plate. Bake at 350 for 25-30 minutes. Top with additional cheese, if desired, and serve warm.
Our three pies for Pi Day - quiche, pizza pie (even baked one of them in a pie pan), and chocolate pie.
6 eggs
1/3 cup milk
1/3 cup sour cream
salt and pepper to taste
additions as desired - this time it was crumbled, cooked bacon, chopped mushrooms and grated Cheddar cheese
Combine everything and pour into a buttered or greased 9" pie plate. Bake at 350 for 25-30 minutes. Top with additional cheese, if desired, and serve warm.
Our three pies for Pi Day - quiche, pizza pie (even baked one of them in a pie pan), and chocolate pie.
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