Tuesday, April 5, 2011

Faith's Spinach Oven Omelet


Another great recipe that we made for dinner but could easily have a delicious breakfast dish! Thanks Faith!

1/2 pound bacon (chopped) or pork sausage
1/4 cup onion, chopped
1 c. sliced fresh mushrooms (optional)
3-4 cups fresh spinach
12 eggs
1 cup milk
salt and pepper
1-2 cups shredded cheddar cheese (I used mozzarella)
sour cream and salsa as optional toppings (I thought they made the dish)

Preheat oven to 400°.

In a heavy, ovenproof skillet, brown the bacon or sausage. Add onion. While meat is cooking, scramble the eggs in a bowl. Add milk and stir.

Drain grease and remove meat. Return about 3 Tbsp. grease to the skillet. Saute mushrooms 1-2 minutes. Toss spinach in the skillet with mushrooms and stir until wilted.

Once spinach is wilted, pour eggs into the skillet. Add meat, salt, pepper, and 1 cup shredded cheese. Stir to evenly distribute all ingredients into pan. Sprinkle 1/2 -1 cup cheese on top.

Carefully place hot skillet into the oven for about 20 minutes, or until eggs are set. Cut into wedges to serve. Top with salsa and/or sour cream.

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