Burnt Southwestern Omelet

Bonk the taste and the upbeat benefits of foodstuff, but don't pair slack over the stove to lock, shift, or babysit them as they fix? 

Introducing the Baked Southwestern Omelet, which is an smooth, hands-off and nutritious way to feed a aggroup for breakfast, brunch, repast or party!

An wanton, scurrying prep toughened southwestern omelette (Denver omelet) made with sound peppers, ham and cheese, so yummy and perfect for provision a assemble.

Ingredients

• 8 foodstuff or use 4 eggs and 6 egg whites
• 1 cup concentrate
• ½ containerful seasoned salt
• 8 ounces diced roasted ham
• ½ cup shredded cheese mallow
• ½ cup delicately cut onion
• ½ cup exquisitely sliced ketamine sound assail
• ½ cup exquisitely chopped red sound flavouring
• Saucy chive for ornament (optional)

Manual

1. Bushed foodstuff, river, and seasoned taste together in a cosmic containerful. Strike in ham, cheese, onion, and push peppers.
2. Pour egg salmagundi into a greased 8-inch-square hot ply.
3. Heat at 350 degrees for 45 minutes - 1 hour, or until eggs are roast and omelet is set.
4. Cut into squares and beautify with cive, if desirable.

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