Cheesy Baked Supper Omelet

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.

  • prep time 10 min
  • total time 35 min
  • ingredients 8
  • servings 6

Ingredients

1
tablespoon butter or margarine
1/2
cup chopped red or green bell pepper (1 small)
1/4
cup chopped onion (1/2 medium)
12
eggs
1
container (8 oz) sour cream
1/2
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups shredded Cheddar-Monterey Jack cheese blend (6 oz)
  • 1 Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  • 2 In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
  • 3 Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    480mg
    480%;
    Sodium
    510mg
    510%;
    Total Carbohydrate
    4g
    4%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    40%;
    Vitamin C
    20%;
    Calcium
    25%;
    Iron
    8%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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