Oven Omelet

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.

Print Recipe

Oven Omelet

Optional Toppings are parsley, bacon bits and/or cheese.

Prep Time

10 minutes

Cook Time

35 minutes

Servings

people

Ingredients

• 1/2 stick of butter
• 18 eggs
• 1 cup sour cream
• 1 cup milk
• 1½ teaspoons salt
• ½ teaspoon pepper
• 4 green onions chopped

Prep Time 10 minutes Cook Time 35 minutes Servings people Ingredients 1/2 stick of butter 18 eggs 1 cup sour cream 1 cup milk 1½ teaspoons salt ½ teaspoon pepper 4 green onions chopped

Instructions

1. Heat oven to 325 degrees.
2. 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.
3. Beat eggs, sour cream, milk, salt, and pepper until blended.
4. Stir in onions.
5. Pour into dish, and bake uncovered for about 35 minutes - or until eggs are set (but still moist).

Recipe Notes

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.