Oven Omelet

This recipe can be served as the main dish for a Sunday brunch, or as the centerpiece for a vegetarian luncheon.

Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 2 Tbsp. butter, melted
  • 12 large eggs
  • 1 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 3⁄4 cup sour cream
  • 3⁄4 cup whole milk
  • 1 1⁄2 Tbsp. Dijon mustard
  • 1⁄2 Tbsp. fresh thyme, chopped
  • 1 1⁄2 cups shredded Colby cheese
  • 1⁄4 cup grated Parmesan cheese


  • Preheat oven to 325°F. Pour melted butter into a round 2 1⁄2-quart baking dish and spread on the bottom.
  • In large bowl, combine eggs with salt, pepper, and sour cream; beat with egg beater until mixed. Add milk, mustard, and thyme; beat until blended.
  • Stir in Colby cheese and pour into prepared pan. Sprinkle with Parmesan cheese and bake for 45 minutes until eggs are puffed, set, and lightly browned.