Baked Omelet

Great, easy, adaptable breakfast dish. (..remember, kids, making this w/coals in the Dutch oven while camping?!) Convenient to gently re-heat and serve as a make-ahead or left-overs the next day.

Sometimes I bake it in an 8" square glass pan but mostly I like an 8" round one & then cut the golden eggy cheesy omelet into pie shaped wedges..

You can make it suit everyone by just lightly stirring in personal preferences/additions to a select portion of the raw mix in the baking dish before putting in the oven.. when you kids were little I'd stir half a 4 oz can (so, 2 oz) of chopped ortegas into the half Papa, Ben & I ate, leaving Eli & Abby's plain-jane style.

Add, substitute, or subtract chopped canned ortega chilies, cooked breakfast meats, cheeses, sauteed vegetables, etc, to taste. Delicioso served with picante or salsa.

Totally wonderful used as a main-dish Upside Down Day meal (breakfast for dinner) served with bacon or grilled sausage patties, hashbrowns, fruit (peaches, applesauce, oranges), Blueberry Sour Cream Muffins, and a glass of cold milk.

{note to self.. no green chilies -> Eli/Abby & no pepper jack -> GabbyJayne}

Baked Omelet (6-8 servings)

 5 eggs

 1 c cottage cheese
¼ c melted butter

½ tsp baking powder

¼ c flour

 2 c (8 oz) shredded cheese (cheddar, jack, blend of either
         w/mozzarella, colby-jack, etc)

Oven: preheat to 350°

-In large bowl beat eggs well

-Stir in next 5 ingredients (& any optional ingredients)

-Pour into greased 8" baking pan

-(if making accommodations for personal tastes gently mix in those additions now, only in the area of the pan you'd like them to be)

-Bake 40-50 minutes or til knife inserted near center comes out clean & omelet is golden