Cheddar Tomato and Bacon Oven Omelet

Name: Cheddar Tomato and Bacon Oven Omelet
Yield: 4 servings
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

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

Yields 4 servings

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

READY FOR REWARDS?

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.