JACK CHEESE OVEN OMELET
Although it’s easy, this omelet looks impressive. Sometimes I toss in mushrooms and cheddar cheese for a different flavor.
—LAUREL ROBERTS VANCOUVER, WA
PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 6 SERVINGS
8 bacon strips, diced
4 green onions, sliced
8 eggs
1 cup 2% milk
1/2 teaspoon seasoned salt
2 1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
1. Preheat oven to 350°. In a skillet, cook bacon over medium heat until crisp. Drain skillet; reserve 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside.
2. In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish.
3. Bake, uncovered, 35-40 minutes or until eggs are set. Sprinkle with the remaining cheese.
EGG DATES
According to the American Egg Board, eggs can be used up to 5 weeks after the date printed on the carton. The date on the carton is actually the last day the eggs can be sold.