Oven Baked Omelet (or is a quiche?)
oven – 450 degrees
18 to 20 minutes bake time, 3 minutes prep time
Serves 3 or 4
6 eggs
1 cup milk (whole or two percent works best)
1/2 cup all purpose flour, sifted
1/2 tsp. salt, or to taste
few cracks of pepper
chopped cooked ham (or canned ham), approx. 1 cup OR sliced deli ham
sprinkle of garlic powder
3 oz. shredded sharp cheddar cheese
1/2 tsp. dillweed, or lemon dill seasoning
Preheat oven to 450 degrees. Butter either a 9×13 inch rectangular pan, OR an 8×11 inch casserole dish.
Beat eggs with milk until frothy. Whisk in sifted flour and salt, until well blended. Pour into prepared pan, season with garlic powder to taste (I used about a 1/4 tsp). Bake for about 14 minutes, until the edges of the eggs are set, but the centre is still runny. Sprinkle the chopped ham over top, or lay the slices of deli ham down. Put the shredded cheese over the top. Sprinkle with dill and a few cracks of pepper. Put back in the oven to cook for 4 or 5 minutes longer, until the eggs are completely set, and the cheese is melted.
If you used the 8×11 inch pan, then slice into squares and serve. If you used the larger pan, roll the eggs using two rubber spatulas – this takes a little practice.