Wednesday, April 8, 2015

Ham Oven Omelette

10 eggs
1/3 cup milk
1/2 tsp. salt
3-4 cups leftover ham, chopped into bite-size pieces
1 (4 oz.) can black olives, drained
1/2 cup bell peppers, chopped
1 med. onion, chopped
2 Tbsp. olive oil
1 cup Colby-Monterey Jack cheese, shredded
sour cream, optional

Preheat oven to 350 degrees. Saute onions and peppers in oil, about 5 minutes.  Coat an 9 x 12 x 2 in. baking dish with non-stick cooking spray.  In a large bowl, combine eggs, milk and salt. With an electric mixer, beat until foamy. Stir in ham, olives, peppers and onions, and cheese. Pour into prepared pan. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.  Serve with sour cream.  Serves 6-8.

Comment:  Yep, this is a made over recipe.  I had leftover ham from Easter and wanted to do something good and different.  I remembered an omelette that I sometimes order for breakfast - called a Western Omelette - and decided this would be perfect.  The original was called Oven Omelette and used bacon which I changed to the ham.  It called for chopped tomatoes and spring onions which I eliminated and used the bell peppers and onion instead.  It was simply delicious and is great for breakfast, brunch, lunch and even dinner.  
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