electrolux137
Well-known member
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BAKED SPINACH-MUSHROOM OMELET
Approx. 1 tbsp butter
6 extra-large eggs
1/3 cup sour cream
1/3 cup half-and-half
1 tsp salt (or to taste)
1/2 tsp freshly cracked black pepper
1/2 tsp baking powder
1 cup finely chopped spinach (fresh, not frozen)
1 cup finely chopped mushrooms
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped white onion
2 large cloves garlic, minced (more or less, according to taste)
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
Smoked Paprika
Preheat oven to 350 degrees F.
Liberally grease an 8x8-inch baking dish with butter.
Beat eggs, sour cream, milk and baking powder in a bowl until blended. Make sure there are no clumps of baking powder.
Toss the vegetables together in a large bowl, then dump into the prepared baking dish and sprinkle with salt and black pepper. Evenly pour in the egg mixture (no need to mix).
Bake in the preheated oven for 30 minutes.
Open the oven and evenly sprinkle the cheeses over the omelet and then dust with smoked paprika.
Raise the temperature to 375 degrees and continue baking until omelet is set (toothpick stuck in the middle comes out clean) and cheese is bubbly, 2 to 3 minutes more.
When done, remove from oven and allow to stand for about five minutes.
I served the omelet with sliced tomatoes and brown rice and Tabasco sauce on the side, with fresh-from-the-tree tangerine slices as an appetizer.
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BAKED SPINACH-MUSHROOM OMELET
Approx. 1 tbsp butter
6 extra-large eggs
1/3 cup sour cream
1/3 cup half-and-half
1 tsp salt (or to taste)
1/2 tsp freshly cracked black pepper
1/2 tsp baking powder
1 cup finely chopped spinach (fresh, not frozen)
1 cup finely chopped mushrooms
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped white onion
2 large cloves garlic, minced (more or less, according to taste)
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
Smoked Paprika
Preheat oven to 350 degrees F.
Liberally grease an 8x8-inch baking dish with butter.
Beat eggs, sour cream, milk and baking powder in a bowl until blended. Make sure there are no clumps of baking powder.
Toss the vegetables together in a large bowl, then dump into the prepared baking dish and sprinkle with salt and black pepper. Evenly pour in the egg mixture (no need to mix).
Bake in the preheated oven for 30 minutes.
Open the oven and evenly sprinkle the cheeses over the omelet and then dust with smoked paprika.
Raise the temperature to 375 degrees and continue baking until omelet is set (toothpick stuck in the middle comes out clean) and cheese is bubbly, 2 to 3 minutes more.
When done, remove from oven and allow to stand for about five minutes.
I served the omelet with sliced tomatoes and brown rice and Tabasco sauce on the side, with fresh-from-the-tree tangerine slices as an appetizer.
