Clay's Kitchen : Egg Recipes

Egg Recipes

Basic Oven Omelet

Recipe from: Not Your Mother's Casseroles by Faith Durand, Harvard Common Press, January 2011
Servings: 6

10 large eggs
2 cups milk
1 cup grated Parmesan cheese
1 cup diced cooked ham
¼ cup finely chopped fresh flat-leaf parsley
1 teaspoon salt
freshly ground black pepper

Preheat the oven to 375°F.

Lightly grease a 9 inch x 13 inch baking dish with olive oil or nonstick cooking spray.

Beat the eggs in a large bowl and whisk in the milk. Stir in the cheese, diced ham, and parsley. Season with the salt and pepper and pour into the prepared pan — At this point the casserole can be covered and refrigerated for up to 24 hours.

Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.

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