Easter Brunch Recipe

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.

PREP TIME: 10 MINS | TOTAL TIME: 35 MINS | MAKES: 6 SERVINGS

Ingredients:

1 tbsp (15 mL) butter or margarine
1/2 cup (125 mL) chopped red or green bell pepper (1 small)
1/4 cup (50 mL) chopped onion (1/2 medium)
12 eggs
1 cup (250 mL) sour cream
1/2 tsp (2 mL) salt
1/8 tsp (1 mL) pepper
1 1/2 cups (375 mL) shredded Cheddar-Monterey Jack cheese blend

Method:

• Heat oven to 325ºF. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
• Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Variation : Add a bit of spice to this recipe with Colby-Monterey Jack cheese with jalapeno peppers instead of the Cheddar-Monterey Jack cheese blend. Garnish with fresh parsley.