Cheesy Baked Omelette Puff

This fluffy omelette is a no-fuss way to feed a hungry brunch crowd.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 1/2 cup	milk
1/3 cup	all-purpose flour
2 tbsp	melted salted butter
1/2 tsp	baking powder
1/4 tsp	each salt and pepper
8	Naturegg Omega 3 Eggs
2 cup	shredded marble cheese, divided
	Crumbled cooked bacon (optional)
	Diced tomatoes and chopped green onion (optional)
	Sour cream (optional)

Preheat the oven to 350°F (180°C). Grease a 9-inch, deep-dish pie plate. Combine the milk, flour, butter, baking powder, salt and pepper in a blender. Blend until smooth. Add the eggs and 1 1/2 cups cheese; blend until well combined. Pour into the prepared pie plate. Bake for 55 to 60 minutes or until puffed and golden.
Toss the bacon with the diced tomatoes and onion (if using) and scatter over the warm omelette. Sprinkle the omelette with the remaining cheese. Cut the omelette into wedges and serve with sour cream (if using).

Try topping with chopped red onion, green pepper and ham for a Western omelette.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.