This is a great way to make omelets for the audience without standing over the stove. It’s also a great way to get more vegetables!
I made it a few times for my team and everyone loves it. It’s a bit like a breakfast dish, but without the addition of bread and / or potatoes these recipes usually include.
Color the vegetables to your liking. You should try zucchini, yellow pumpkin, asparagus and mo =
Omelettes loaded with vegetable mold
Dishes: 6 Dishes
- 18 Eggs
- ¾ Goblet Half and half
- 2 teaspoon. Garlic powder
- 2 teaspoon. Onion powder
- Salt and pepper taste
- ¾ Goblet Sliced mushrooms
- ¾ Goblet broccoli Chopped into small flowers
- 1 Red pepper cut into cubes
- 1 Onion cut into cubes
- ¾ Goblet Grated cheddar
Preheat the oven to 350 degrees.
Line a 13-inch pan with 18 sheets of foil and spray with non-stick cooking spray. Using a larger or smaller pan may affect cooking time.
In a large bowl, whisk together the eggs, half and half, garlic powder, onion powder and salt and pepper to taste, until a uniform mixture is obtained.
Pour the eggs into the prepared baking pan.
Sprinkle the vegetables evenly over the eggs.
Sprinkle the cheese evenly over the eggs.
Bake 20-25 minutes, until eggs are set, cheese is melted and vegetables are tender.
Allow to cool for 2 minutes, then cut into portions using a pizza cutter.
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