A Tasty Omelet is always a welcome breakfast dish, especially when accompanied by 2 slices of bacon, a slice of buttered toast with jam, and a glass of fruit juice and a steaming hot cup of coffee. The green pepper and onion omelet made here has been "Grandson Tested", if you get my drift, and it passed with flying colors. This is a pretty easy omelet because you don't have to hover over a skillet lifting edges, turning and folding, etc. Once you have the mixture of the veggies, ham, eggs and cream of mushroom soup you simply stick it in a preheated oven, then when cooked add sliced cheese, return it to the oven for 5 minutes and you're done.

The total time from start to plating out is about 30 minutes. Allowing 10 minutes to chop up the veggies and open the canned cream of mushroom soup (assuming you go this route), you can easily cook the bacon, make the toast and coat it with butter and jam, pour out the juice, and brew the coffee while the omelet is baking..

Baked Green Pepper & Onion Omelet.

Ingredients.

2 tablespoons olive oil.

1 small yellow onion, chopped

1/2 cup green pepper, chopped

1/4 pound cooked ham, chopped

8 eggs

1/2 cup medium white sauce(or 1/2 can of cream of mushroom soup)

6 slices of swiss cheese

1/8 teaspoon salt

Dash of black pepper

Instructions.

1 - Saute' onion and green pepper until vegetables are soft (but not browned)

2 - Beat the eggs, then add all the other ingredients except the cheese.

3 - Pour the mixture into a greased 9X13 glass dish.

4 - Bake in preheated 350 degree oven for 20 minutes.

5 - Remove from oven and add sliced cheese to cover the top.

6 - Return to the oven for about 5 minutes to melt the cheese

Cut the omelet into serving pieces and plate it out while it is still hot.

Frank Ernhart, retired engineer, home chef, auctioneer, internet marketer Website with over 1650 FREE recipes: FREE Recipes