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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