This hands-off omelet bakes in the oven, so you don’t have to keep a constant eye on it as you do eggs that cook on the stovetop.
—Susan Hudon, Fort Wayne, IN
Takes: 30 min. • Makes: 6 servings
6 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
Thinly sliced green onions, optional
1. Preheat oven to 375°. Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake until the eggs are set, 20-25 minutes.
2. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
2 slices: 204 cal., 12g fat (6g sat. fat), 238mg chol., 393mg sod., 11g carb. (3g sugars, 0 fiber), 13g pro.