This is a very fresh-tasting, filling omelette (probably better called a casserole). I used garden-fresh broccoli and I opted to use red bell pepper instead of tomato. The other change I made was to reduce the amount of cheese significantly. If you use half the amount of cheese listed, it's still very satisfying. In the future, I'd probably omit the flour and add one more egg to get what I consider a perfect consistency for this kind of dish. All in all, I was very happy with this breakfast. (This recipe was submitted in 2002. It was tested and photographed in June 2014.)





How To Make A Baked Vegetable Omelette

Heat oven to 350 degrees F.

Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in square baking dish - 8 x 8 x (at least) 2 inches - that's been greased with butter or cooking spray.

Beat milk, flour, salt and eggs until smooth; pour over cheese.

Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting and serving.





Cooking Notes:

The Baked Vegetable Omelette shown here took exactly 43 minutes to bake.

If you decide to use flour, I recommend beating it into the eggs first and then incorporating the milk to prevent lumps.








A cheesy omelet casserole of sorts. Try adding equal amounts of other chopped vegetables in place of the tomatoes.

Mr Breakfast would like to thank manduboyi for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From LeeAhn

That's an awful lot of cheese. I'd cut the amounts of both cheeses in half... maybe even more than that and replace one of them with a more flavorful cheese like a smokey gruyere.

Comment submitted: 6/8/2011 (#12773)



From BestDay

Rating (out of 5):

Wow -- deliciously explained!

Comment submitted: 2/7/2010 (#9643)



From katie did

This omelette sounds gross to me.

Comment submitted: 11/19/2008 (#6873)



From Sunday

Rating (out of 5):

Good, but I will grease the baking dish next time.

Comment submitted: 7/27/2008 (#5977)

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