Broccoli Oven Omelet

[Guest guest]

We do this for Sunday brunch now and then.

It's delicious.

Tina

 

Broccoli Oven Omelet

 

9 eggs

10 ozs. frozen chopped broccoli, thawed and drained

1/3 cup finely chopped onion

1/2 cup grated Parmesan cheese, divided

2 tbsps. milk

1/2 tsp, salt

1/2 tsp. dried basil

1/4 tsp. garlic powder

1 medium tomato, thinly sliced

 

Preheat oven to 325 degrees.

In a bowl, whisk eggs until fluffy. Stir in broccoli, onion, 1/4 cup Parmesan,

milk, salt, basil, and garlic powder.

Pour into greased 11 x 7 inch baking dish.

Arrange tomato slices on top. Sprinkle with remaining Parmesan.

Bake uncovered for 25 to 30 minutes. Serve. Serves 4 to 6.