This baked egg dish is actually more frittata than omelet. But it's a great way to have eggs for four ready at once.
Makes one 12-inch omelet
- 1 dozen eggs
- ½ cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried mixed Italian seasoning
- 1 cup diced bell pepper
- 1 cup sliced mushroom
- ½ cup chopped onion
- ½ pound bacon, cooked crisp and crumbled
- 1 cup pizza or pasta sauce
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Place eggs, cream, salt, pepper, and Italian seasoning in a blender. Pulse until thick and well blended.
Butter a 12″ pizza or quiche pan. Sprinkle bell pepper, mushrooms, onion, and bacon evenly over the pan. Pour egg mixture into the pan and bake at 350° for 20 minutes.
Remove omelet from the oven. Spread sauce over the top and sprinkle with mozzarella and Parmesan cheese.
Return to the oven and bake another 5 to 6 minutes — just long enough for the cheese to melt. Remove from oven, cut into four wedges, and serve.