Tonight we had a new recipe -- Baked Omelets. I've always liked omelets. My brother, Stuart, used to make them for me years ago. He was good at flipping them in the pan; something I've been successful at only a few times. That means my omelets have usually turned out more like scrambled eggs. Not tonight though. Here's the recipe.
Baked Omelets (from The Ultimate Southern Living Cookbook)
2 large eggs, lightly beaten
1/2 c. all-purpose flour
1/4 t. salt
1 c. milk
3 T butter or margarine
Whisk together first 4 ingredients until smooth.
Heat three 9-inch round cakepans at 450 for 5 minutes or until hot. Remove pans from oven; coat with cooking spray. Add 1 T butter to each pan; rotate pan to coat bottom. Return pans to oven if necessary to melt butter. Pour batter evenly into pans.
Bake uncovered, at 450 for 7 minutes. Reduce heat to 350 and bake 5 more minutes or until browned. (Omelets will puff as they bake and settle as they cool.) Yield: 3 omelets.
I added some shredded cheese to the omelets just before they were done cooking.
This is a keeper recipe for a couple of reasons. 1) Everyone liked it and 2) it allows you to make 3 omelets at one time instead of one (that is unless of course you are multi-talented and able to make an omelet on each burner at the same time).
Blonde 2 wasn't home for dinner so I put her portion on a plate in the fridge. When she didn't show much interest in eating it, Blonde 3 asked if she could have it for breakfast tomorrow. Sure thing. But wouldn't you know it? About 30 minutes later B2 decided she was hungry. B3 made her keep back part of her omelet for tomorrow's breakfast. See why this is a keeper?