B&B Guests Agree, Easy Baked Omelet Is A Winner!

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A square piece of the oven-baked omelet with two slices of Canadian bacon and a slice of honeydew melon.This is the recipe our guests request more than any other. It’s also a favorite of mine for its ease of preparation. That’s a win-win! 
Note: a gluten-free version is listed below.

Baked Omelet
8 servings

8 eggs
1 16oz. container of low-fat cottage cheese
1 8 oz. package of shredded white cheddar cheese (2 cups)
1 cup Bisquick
1 stick butter, melted
1 cup milk
mushrooms, sliced*
scallions

Preheat oven to 350º. Grease a 9”x13” casserole.

Beat eggs. Add cottage cheese, cheddar cheese, Bisquick, butter, and milk. Mix well and pour into greased pan. Arrange mushroom slices and long scallion tops over egg mixture, forming a pattern for each slice.

Bake for 22 minutes, turn pan and bake for an additional 22 minutes.

*Zucchini slices can be used in place of the mushrooms.

Gluten-free Baked Omelet
One serving:
1 egg
2 Tbsps. cottage cheese
¼ cup white cheddar cheese
2 Tbsps. gluten-free pancake mix
1 Tbsp.  butter, melted
2 Tbsps. milk

Mix all ingredients together and pour into a greased ramekin. Top with mushroom slices and scallions. Bake at 350º for a total of 35-45 minutes.

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