Recipe: Herbed Omelet Bake
Summary: Tricks and recipes to make the most of Easter eggs. Instead of breaking the eggs, blow them out and save the shells for decorating. Why discard perfectly good egg whites and yolks when you want the shells for Easter or spring decorating?
- 1 onion, chopped
- 1 tablespoon olive oil
- ½ cup Havarti cheese, shredded
- ½ cup cheddar cheese, shredded
- 1 ½ cups milk
- 8 eggs
- 1/3 cup flour
- ½ teaspoon baking powder
- 1 teaspoon fresh basil leaves, finely chopped
- 1/8 teaspoon salt Dash white pepper
- Preheat oven to 350 F. In heavy skillet, cook onion in olive oil until crisp-tender.
- Grease a 9-inch pie pan and sprinkle onion into pan; sprinkle cheeses over onion.
- Place remaining ingredients in blender or food processor. Cover and blend on medium speed about 30 seconds or until mixture is smooth.
- Or place in large bowl and beat with mixer for 2 minutes or until smooth.
- Pour over onions and cheese in pie plate.
- Bake uncovered at 350 F for 35-40 minutes or until omelet is light golden and puffed and a knife inserted in center comes out clean.
Preparation time: 25 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Why discard perfectly good egg whites and yolks when you want the shells for Easter or spring decorating?
Here’s a simple way to blow out eggs so you can dye or paint the shells – and recipes to make the most of what’s inside.
Poke a small hole in one end of an egg with a wooden skewer. Push it back and forth a few times to break the yolk. Push the skewer through the other side, and then pull it out. The raw eggs should fall out as you remove the skewer.
Bake the empty shells, uncovered, at 200 F for about 15 minutes to dry the interior and harden the empty shells for handling.
Recipe and Photo Courtesy of DallasNews.com