Brunch Oven Omelet

 

Makes 12 servings

• ¼ cup butter or margarine
• 18 eggs
• 1 cup sour cream
• 1 cup milk
• 2 teaspoons salt
• 4 medium green onions, chopped (¼ cup)
• Chopped fresh parsley

1. Heat oven to 325F (160C).
2. In 13 x 9-inch (3-quart) glass baking dish, melt butter in oven, till dish to coat bottom.
3. In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended ; stir in onions and pour into baking dish.
4. Baked uncovered about 35 minutes or until eggs are set but moist ; sprinkle with parsley.

Maple-glazed bacon and cheddar brunch oven omelet

1. Cut 1 lb Canadian-style bacon into 24 (1/8-inch) slices.
2. Reassemble slices of bacon on sheet of heavy-duty foil.
3. Pour ¼ cup maple syrup over bacon ; wrap and bake with omelet in oven.
4. Sprinkle each serving of the omelet with shredded Cheddar cheese and then parsley ; serve with bacon.

Mediterranean brunch oven omelet 

1. Serve with a mixture of drained artichoke heart quarters, chopped red and orange bell peppers and sliced ripe olives or Kalamata olives.
2. Omit the parsley and garnish with sprigs of fresh oregano.

BON APPÉTIT