Oven Baked Western Omelet
3 green onions, sliced
1/2 c. chopped sweet red pepper
1 T. vegetable oil
6 eggs, lightly beaten
1 c. shredded cheese
6 ounces ham or bacon
1/3 c. water
In a 10-in iron skillet, saute the onions and red pepper in oil for 5 min. In a large bown, combine the eggs, cheese, ham or cooked bacon and water. Pour over vegetable mixture. Bake uncovered at 375 for 15-20 min. or until set. Yield, 6 servings.
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