Fancy But Easy Breakfast Custard Omelets Recipes

Steps:

• Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
• In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
• Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
• Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
• Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
• Carefully remove ramekins from water bath with a dish towel.
• Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.

Steps:

• Heat oven to 375 degrees F.
• 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 2-3 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 20-25 minutes or until eggs are set.
• Cut omelet into squares to serve.