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Sunday, January 27, 2013

PUFFY BAKED OMELET




PUFFY BAKED OMELET
A useful recipe to feed a crowd! This omelet served with spicy, chunky salsa has a distinct Mexican flavor.  Spicy Salsa has been scientifically proven to raise the metabolism, as does drinking ice cold water!  In this photo, it's obvious that I halved this recipe.  I have company and made it for our company, but was running out of eggs, so halved the recipe.  This makes a tasty change of pace.  I added some fruit salad as our tropical fruits are a treat for our Canadian friends.  They cannot get over how inexpensive the tropical fruits are over here. However, North American-type fruits are more expensive over here than abroad.  Our strawberries are very small in comparison to what I was used to and I can no longer justify buying tons of apricots, peaches and cherries.  Apples are still cheap.

12 eggs
2/3  cup sour cream (150 mL)
2 tbsp whipping cream (30 mL)
2 tbsp water (30 mL)
1 tsp salt (5 mL)
1/4  cup chopped green onions, OR (60 mL)
  canned jalapenos
1 cup Cheddar cheese (250 mL)
Salsa, optional

Preheat oven to 325°F (160°C). In blender, blend eggs, sour cream, whipping cream, water and salt. Liberally spray 9 x 13-inch (23 x 33 cm) glass baking dish with nonstick cooking spray.  Pour omelet mixture into baking dish.  Stir in green onions, OR jalapenos.  Sprinkle Cheddar cheese overall.  Bake 30 minutes, or until set.  Serve with salsa, if desired.


For other great Low-Carb, Gluten-Free recipes by the team & me:

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http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

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