Easter Brunch Recipe

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.

PREP TIME: 10 MINS | TOTAL TIME: 35 MINS | MAKES: 6 SERVINGS

INGREDIENTS:

1 TBSP (15 ML) BUTTER OR MARGARINE
1/2 CUP (125 ML) CHOPPED RED OR GREEN BELL PEPPER (1 SMALL)
1/4 CUP (50 ML) CHOPPED ONION (1/2 MEDIUM)
12 EGGS
1 CUP (250 ML) SOUR CREAM
1/2 TSP (2 ML) SALT
1/8 TSP (1 ML) PEPPER
1 1/2 CUPS (375 ML) SHREDDED CHEDDAR-MONTEREY JACK CHEESE BLEND

METHOD:

• HEAT OVEN TO 325ºF. SPRAY 12X8-INCH (2-QUART) GLASS BAKING DISH WITH COOKING SPRAY. IN 8-INCH SKILLET, MELT BUTTER OVER MEDIUM HEAT. ADD BELL PEPPER AND ONION; COOK 2 TO 3 MINUTES, STIRRING OCCASIONALLY, UNTIL TENDER.
• IN LARGE BOWL, BEAT EGGS, SOUR CREAM, SALT AND PEPPER WITH WIRE WHISK UNTIL WELL BLENDED. STIR IN BELL PEPPER MIXTURE AND CHEESE. POUR INTO BAKING DISH.
• BAKE UNCOVERED 20 TO 25 MINUTES OR UNTIL EGGS ARE SET. CUT OMELET INTO SQUARES TO SERVE.

VARIATION : ADD A BIT OF SPICE TO THIS RECIPE WITH COLBY-MONTEREY JACK CHEESE WITH JALAPENO PEPPERS INSTEAD OF THE CHEDDAR-MONTEREY JACK CHEESE BLEND. GARNISH WITH FRESH PARSLEY.