Easy Cheesy Puffy Oven Omelet Recipe

Easy Cheesy Puffy Oven Omelet Recipe
Looking for an easy brunch that can mostly be made ahead? It seems that summertime gives us lots of opportunities to entertain, and with house guests most of us are constantly trying to think of something to serve them. This Easy Cheesy Puffy Oven Omelet is perfect, and you can add several toppings so that your guests can make their servings individually their own.
Although this puffy, cheesy omelet is great on its own, it’s even better with toppings: ham, sausage, bacon, sautéed mushrooms, cheese sauce, sautéed peppers, salsa, etc. If you are entertaining a large group, slow cookers with tiny crocks are perfect to set up near the omelet. Serve fresh fruit and breakfast breads, as well as a few juices for a complete and colorful brunch.

12 Servings

12 large eggs
2 cups small curd cottage cheese
1/2 cup flour
1 teaspoon baking soda
1/2 cup melted butter, (1 stick)

3 cups grated cheddar cheese

  1. Preheat oven to 350°.
  2. Spray a 9"x 13" shallow baking dish with non-stick spray.
  3. Measure the eggs, cottage cheese, baking soda, flour, and melted butter into a blender container.
  4. Whizz until smooth, scraping the sides down once or twice.
  5. Stir in the cheese and pour into the prepared pan.
  6. Bake 30-35 minutes or until puffed and golden.
  7. Remove from the oven and let sit 10 minutes before cutting into 12 squares.
  8. Top with your favorite toppings: salsa, cheese sauce, sautéed mushrooms, cooked and crumbled bacon, cooked sausage, cooked ham, sautéed peppers and onions, etc.

Amount Per Serving
Calories 310 Calories from Fat 213
Percent Total Calories From: Fat 69% Protein 24% Carb. 8%

Nutrient Amount per Serving: % Daily
Total Fat 24 g 36%
Saturated Fat 13 g 66%
Cholesterol 268 mg 89%
Sodium 527 mg 22%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 18 g

Vitamin A 19% Vitamin C 0% Calcium 0% Iron 6%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.