Baked Mexican Omelet

Until last week I hadn’t made an omelet in years, and my husband hasn’t made one since we broke his favorite spatula, the one he insisted was the only one he could flip an omelet with! Truth be told, normally when I make breakfast for dinner (we don’t really eat actual breakfast here, only cereal and fruit for our daughter) it’s normally just sunny side up eggs, bacon or sausage, and toast. My husband prefers scrambled eggs, but my daughter won’t eat them like that. Actually, her eggs aren’t really sunny side up, they are over hard, with the yolk cooked through, but don’t try to tell her that!

If you didn’t know, I’m an administrator on a group recipe sharing page on Facebook called Moore Crazy Yummi Crumbs Hun with four other bloggers. Until this week we did an ingredient of the day, and the last time the ingredient was my choice I picked eggs. That day I shared a Baked Omelet Roll from Margaret’s Morsels  and I thought the idea sounded great, so I made it for dinner that very night, adding ingredients in the filling I just happened to have on hand, and ended up with a perfectly rolled, filling omelet that my husband and I both loved. Yeah, the kid had sunny side up eggs. Over hard. Whatever.

Baked Mexican Omelet

For the omelet:

6 eggs

1/2 cup heavy cream

1/4 cup flour

salt and pepper, to taste

1 tablespoon butter

For the filling: 

1/2 block Cabot cheese (Cheddar, Jalepeno, Pepperjack, or Habanero*), sliced very thin and broken into small pieces

6 slices cooked bacon, leave whole strips or crumble

thin layer of your favorite salsa (about 1 cup)

Directions:

Preheat oven to 400*F.  Using a paper towel grease a 9×13 glass baking pan with the tablespoon of butter.

Combine eggs, cream, flour, salt, and pepper in a blender and cover. Blend until smooth and pour into greased baking dish. Bake for 10-15 minutes or until the eggs are set.

Meanwhile, cook and drain bacon. Crumble if desired, or leave in whole strips (don’t worry, they won’t fall out of the rolled omelet when rolled loosely). Slice and break up the cheese.*I used the habanero cheese and it was HOT, so I’m not going to recommend it, unless you really love hot cheese 🙂

Once the eggs are set, remove from the oven and immediately sprinkle the cheese all over the top, then spread a thin layer of salsa, and top with the bacon. Take a spatula and push down all round the sides to release the eggs. Starting at a short end begin to lift the eggs, then use your hands to continue to roll the omelet. Transfer to a platter or cutting board and slice into 4-6 equal pieces.

I couldn’t get a very good picture of the omelet sliced, silly fall and getting dark earlier 🙁