This is the Perfect Sunday Omelette for a simple, easy family breakfast. It starts out on the stove and finishes off in the oven for a fluffy, golden brown finish. From protein, to veggies, to melted cheese, this is a weekend crowd pleaser and only dirties one pan and one bowl for the dish washer of the house. This would also be a great weeknight dinner!
6 eggs, beaten
1/2 cup 2% milk
1/4 cup half and half
1/2 cup Parmesan cheese
1/2 cup shredded cheddar
1/2 cup shredded mozzarella cheese
1/4 cup frozen peas
1/2 cup diced ham
1 red pepper, diced
1 vidalia onion, diced
1 tbsp. butter
salt and pepper
Preheat the oven to 350 degrees.
Melt butter in a medium skillet over medium-low heat.
Saute onion, pepper, and ham in the melted butter until sizzling.
In a medium bowl, combine eggs, milk, half and half, Parmesan cheese, and a pinch of salt and pepper.
Pour the egg mixture over the veggies in the skillet.
Add the frozen peas to the skillet.
Top with cheddar and mozzarella cheese.
Continue to cook over medium-low heat for 5-7 minutes.
Place in the oven for an additional 20 minutes.
Turn the oven to broil and broil for an additional 4 minutes.
Remove from oven and allow to cool for 10 minutes.
Slide the omelette out of the pan onto a serving plate. Slice and serve!! Garnish with fresh parsley.
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