Showing posts with label cheese and kale omelet. Show all posts
Showing posts with label cheese and kale omelet. Show all posts

Wednesday, January 11, 2017

Baked cheese and kale omelet #recipe from author @DarylWoodGerber




Back in the fall, on Facebook author page, I asked my fans what they liked to make for the holidays. Easy things. Casseroles and such. One fan, Della Williamson, shared her recipe for a baked Denver omelet. Now, I'm not a fan of peppers - or let's say they don't LIKE me - so I tweaked Della's recipe and came up with this tasty version. I'm sharing hers as well as mine so you can choose which one you'd like to make.

  • From Della's post: my families stand-by is either a Denver omelet or grilled cheese and tomato soup. As a change of pace on the omelet. Filled the bottom of a 9 X 13 pan with shredded taters, beat eggs, added sliced mushrooms, 4 colors of diced bell peppers, diced onion, diced tommys, stirred in a couple of different cheeses, heavy on the cheddar, poured it over the taters, and baked. Surprisingly enough my daughter liked it. Mandolin's sure come in handy. Not sure why. But prefer that to the food processor.  From Della Williamson


I have to admit, going with throw in this and that just didn't work for me, but I knew I wanted to make this savory omelet. I had to!

Thank you, Della. 

BAKED CHEESE AND KALE OMELET, inspired by Della W.

My version, with exact measurements:

1 large tomato, chopped
1 large onion, chopped
3 yellow potatoes, chopped
6-8 green onions, chopped
1-2 cups baby kale, chopped
8 eggs
1 cup grated cheddar - more if desired.

Grease a 9 x 13 pan. (You could also line with parchment paper).

Layer in the tomato, onion, potatoes, green onions, baby kale. Beat the eggs in a bowl and pour over the layered goods. Top with grated cheddar cheese.

Bake at 350 degrees F for 35-45 minutes until a toothpick comes out clean. Serve hot.












Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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