Baked Omelet Primavera

Ingredients:

  • 1 dozen Eggs
  • 1/2 cup Grated Cheddar Cheese
  • 1/2 cup Grated Swiss Cheese
  • 1/4 lb Sliced Fresh Mushrooms
  • 1 Small zucchini cooked al dente
  • 1 Small yellow squash cooked al dente
  • 3 Plum Tomatoes (sliced)
  • 1 Vidalia Onion (sliced)
  • 4 Scallions (diced)
  • 1/2 cup Water
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter

Steps:

  1. Sauté mushrooms and onions in olive oil and butter over medium heat
  2. Butter (or oil) a casserole dish, or individual ovenproof bowls.
  3. Spread grated cheeses evenly on bottom of dish.
  4. Spread sautéed onions and mushrooms evenly on top of cheese.
  5. Then layer the zucchini and yellow squash on top of all. Season to taste.
  6. Finally, slice the tomatoes and arrange over the vegetables and cheese. The tomatoes will float slightly as the omelet bakes, so place them with an eye toward a nice presentation.
  7. Beat eggs and water thoroughly, until eggs begin to turn a lemony color. Pour over all and place in a pre-heated 350-degree oven.
  8. Bake approximately half an hour. If you are making individual omelets, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Note that the tomatoes will leave a bit of liquid on top of the dish - that's fine.

Makes 12 reasonably sized servings in a 9x13 Pyrex dish

This dish is extremely flexible and I add different vegetables at different seasons. I also make them in everything from the 9 x 12 Pyrex dish mentioned above to individual 300 ml Pyrex dishes for two to four guests. This presentation works well when place on a dinner plate as the entire omelet is visible through the sides of the glass dish.

Courtesy of http://cornucopiabnb.com