Baked Vegetable Omelet Recipe

Name: Baked Vegetable Omelet
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: serving size: about 6 servings
Ingredients: 2 cups chopped fresh broccoli florets; 1 chopped onion; 2 tbsp Crisco® Vegetable or Canola Oil; 1 cup shredded Monterey Jack cheese; 1 cup sliced sweet red pepper; 2 medium seeded and chopped tomatoes; 2 cups shredded Cheddar cheese; 1 1/3 cups milk; 1/3 cup Robin Hood® Best For Blending Flour; 2 tbsp finely chopped fresh basil; 4 eggs; Salt and pepper to taste

Ingredients

2 cups chopped fresh broccoli florets
1 chopped onion
2 tbsp Crisco® Vegetable or Canola Oil
1 cup shredded Monterey Jack cheese
1 cup sliced sweet red pepper
2 medium seeded and chopped tomatoes
2 cups shredded Cheddar cheese
1 1/3 cups milk
1/3 cup Robin Hood® Best For Blending Flour
2 tbsp finely chopped fresh basil
4 eggs
Salt and pepper to taste

PREP TIME 25m	COOK TIME 40m	TOTAL TIME 1h5m
YIELD serving size: about 6 servings

Instructions

Preheat oven to 350°F (180°C).
Grease an 8” (20 cm) square baking pan.
Sauté broccoli, red pepper, and onion in oil in large frying pan until tender.
Layer Monterey Jack cheese, red pepper broccoli mixture, tomatoes, and Cheddar cheese in prepared pan.
Combine remaining ingredients with whisk in large bowl, or in blender until smooth.
Pour into pan.
Bake in centre of preheated oven for 35 to 40 minutes or until set.
Let stand 10 minutes before cutting.