Baked Chile-Cheese Omelet
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chiles, drained
2 cups shredded Monterey jack cheese
1 1/2 cups milk
3 tablespoons all-purpose
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
- Layer cheese, chiles and Monterey jack cheese in a greased 8-inch square baking
- Beat milk, flour, salt and eggs. Pour over cheese mixture. Bake uncovered at
350 degrees F until set in center and top is golden brown - about 40 minutes. Let
stand 10 minutes before cutting.
- Heat tomato sauce, and serve with omelet.
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