This is my family’s favorite oven omelet to have for Easter Brunch. What’s great is, it can be made the night before and all you have to do the next morning, is bake it. It feeds a big crowd but you can also cut the recipe in half to serve a smaller group. A spoon full of salsa served on top, really adds to the flavor of this dish and you could also add a dollop of sour cream and guacamole too. Experiment, have fun! I hope you give this dish a try for your next breakfast or brunch!
-Thank you for posting this recipe! It truly deserves it’s Blue Ribbon. I did add chopped green pepper and chopped sun dried tomato to ours. I used about 2/3 of a pound of Light Jimmy Dean Sausage (I made 4 servings). My hubby and I had this for dinner with salsa & sour cream. I reheated the last two servings in foil for our lunch next day with salad. Even better the second day!!
I think next time I will make these into individual servings so that I can add asparagus and mushroom to a couple of them.
I have so many ideas for using this very versatile recipe. Thanks again and congrats
– I would think you could substitute ricotta for the cottage cheese. I haven’t tried it but I say, give it a try and let us know how it turns out. The beauty of this recipe is you can adjust many of the ingredients according to your taste (like the amount of cheese, green onion and butter)and also adjust some things as to what you have on hand as well as whether you’re making it for breakfast, brunch, lunch or dinner.
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