Vegetable Oven Omelet

Name: Vegetable Oven Omelet
Ingredients: 3 eggs; 1 c. milk; 1/2 c. Bisquick baking mix; 2 (4 oz.) cans whole green chilies; 2 c. chopped tomatoes (2 to 3 medium); 1/2 c. chopped onion; 2 c. shredded Cheddar cheese (about 8 oz.)

7 ingredients

1 steps

Ingredients

3 eggs
1 c. milk
1/2 c. Bisquick baking mix
2 (4 oz.) cans whole green chilies
2 c. chopped tomatoes (2 to 3 medium)
1/2 c. chopped onion
2 c. shredded Cheddar cheese (about 8 oz.)

Directions

1

Heat oven to 350°. Grease square baking dish, 8 x 8 x 2-inches. Beat eggs, milk, baking mix and salt with hand beater until foamy. Remove seeds from chilies; rinse chilies with water. Place in dish. Sprinkle tomatoes and onion evenly over chilies. Pour egg mixture over vegetables. Sprinkle with cheese. Bake uncovered until egg mixture is set and cheese is melted, 40 to 45 minutes. Makes 4 to 6 servings.