This Oven Omelet recipe is one you will come to, time and again. It is the perfect breakfast or brunch for a crowd, and it is amazingly easy and fuss-free to make! That is not it’s only virtue; however. The eggs in this Oven Omelet come out incredibly light and fluffy, with wonderful flavor. Cooking the eggs in the oven (rather than on a stove top) attributes to this incredible texture, along with the assistance of some added milk, sour cream and green onions.
Optional Toppings are parsley, bacon bits and/or cheese.
- 1/2 stick of butter
- 18 eggs
- 1 cup sour cream
- 1 cup milk
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 4 green onions (chopped)
- Heat oven to 325 degrees.
- Melt butter in glass baking dish (13 x 9 x 2) while the oven is preheating. When melted, tilt the dish so that the bottom is completely coated.
- Beat eggs, sour cream, milk, salt, and pepper until blended.
- Stir in onions.
- Pour into dish, and bake uncovered for about 35 minutes - or until eggs are set (but still moist).
Leftovers can be easily reheated in a microwave. If you want a smaller dish, simply cut all ingredients in half, and use a smaller baking dish.