Cheddar Tomato and Bacon Oven Omelet
This recipe is taken from the 1999 Milk Calendar. This is the Cheddar Tomato and Bacon Oven Omelet recipe.
- Prep: 15 min
- Cooking: 25 min
Ingredients
- 8 slices side bacon chopped
- 1/4 cup (60 mL) sliced green onions
- 3/4 cup (180 mL) tomatoes seeded and diced
- 1 tbsp (15 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 6 eggs
- 1 cup (250 mL) Milk
- 1 1/4 cups (310 mL) shredded Canadian Cheddar cheese
- 1 tbsp (15 mL) grated Canadian Parmesan cheese
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Preparation
Preheat oven to 350 °F (180 °C).
In large non-stick frypan, cook bacon until crisp. Drain, reserving 1 tbsp (15 mL) drippings; set bacon aside. Sauté onions in reserved drippings until tender; add tomatoes to pan.
Sprinkle flour and salt over vegetables; toss lightly to coat.
In large bowl, lightly beat eggs. Stir in milk. Add vegetable mixture, reserved bacon and 1 cup (250 mL) of the Canadian Cheddar cheese. Pour into a buttered 8-cup (2 L) shallow rectangular baking dish. Sprinkle with Canadian Parmesan cheese.
Bake 25 minutes; remove from oven. Sprinkle remaining 1/4 cup (60 mL) Canadian Cheddar cheese over omelet. Let stand 5 minutes and serve.
Swiss Ham Oven Omelet:
Substitute 4 oz (125 g) cooked ham, cut into thin strips for bacon and 1 tbsp (15 mL) butter for bacon drippings. Use shredded Canadian Swiss or Gouda instead of Cheddar cheese.
Tips
Nutritional information
Per serving| Energy: | 381 Calories |
| Protein: | 27 g |
| Carbohydrate: | 5 g |
| Fat: | 27 g |
| Fibre: | 0.5 g |
| Sodium: | 878 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 35 % / 389 mg |
| Selenium: | 79 % |
| Vitamin B12: | 70 % |
| Phosphorus: | 40 % |
| Vitamin D: | 38 % |
