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Here is an easy and tasty oven omelet. It is simple to make and guests love it.
Ingredients:
1 dozen eggs
1 1/2 cups milk
1/2 cup half and half (blend)
8 large basil leaves, chopped
2 teaspoons fresh parsley, chopped
1 small clove garlic, sliced (optional)
4 tablespoons fresh grated parmesan cheese
2 tablespoons olive oil
salt and pepper to taste
Steps:
Put oil in a 13" x 19" glass baking dish. Add basil, parsley, garlic.
Bake for 5 minutes at 400 degrees.
While basil mixture is baking, beat eggs; add milk, half and half, salt and pepper, and parmesan cheese. Take basil mixture out of oven; let stand 2 minutes; remove garlic, and mix in egg mixture and bake, covered, for approximately 30 minutes at 400 degrees.
Cut diagonally to make attractive shapes. Sprinkle freshly chopped parsley on plate to surround and garnish top with sprigs of fresh parsley. Add stir-fried zucchini, tomatoes, and mushrooms if desired. Or serve with slices of fresh tomatoes and rolled (heated) slices of ham. Use your imagination for 'go withs.' This recipe can successfully be halved.
Total preparation time: 20 minutes
Serves: 8
I have substituted 'egg beaters' for the eggs; have used only milk and omitted the cream; usually omit the garlic; have used already-grated parmesan cheese from a shaker can (Kraft?); have experimented with dried basil when fresh is not available; have tried oregano, but basil really seems the best herb to use.
Choice of juice with this breakfast is orange or cranberry (sometimes the guests
ask for the two juices mixed), and the
fruit course for this is usually cantaloupe with a scoop of lime sherbet, garnished
with mint and nasturtium from my garden. (If I don't happen to have any sherbet
on hand, I fill cavity of melon with pineapple tidbits and a fanned strawberry
and a sprig of mint). The bread I like to serve with this is cornbread (johnny
cake) and cranberry scones. Coffee, tea, water with lemon slice also accompanies
this breakfast. (Dry cereal is always offered, but most of my guests, except
for serious bicyclers, refuse.)
Try it; I think you'll like it. (If there are left-overs, this makes a tasty lunch for the B&B operators; just add a green salad. It is also celiac friendly!)
Jan
Jan and Bob Wheeler
Chimney Corner Bed &
Breakfast and Cottages, Margaree Harbour, Nova Scotia
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