Baked Ham Omelet
Fluffier than a quiche, this baked omelet owes its tanginess to its dynamic duo of cheeses. Little bits of ham pump up the savory flavor while the airy eggs lend an overall lightness to the dish.
- 8 ounces Jack or Muenster cheese, shredded
- 1 cup cooked ham, finely diced
- ¼ cup butter, melted
- ¼ cup flour, sifted
- 1 cup small curd cottage cheese
- 6 eggs
- ½ teaspoon baking powder
- Dash of Tabasco sauce
- Salt and pepper to taste
Preheat oven to 400 degrees.
Melt butter and use half to evenly coat an 8-x-8-inch baking dish.
Sift flour with baking powder. Beat eggs and season lightly with salt and pepper.
Add a few drops of Tabasco sauce and stir in flour, ham, Jack cheese, cottage cheese and remaining butter.
Pour egg mixture into coated dish and bake for 15 minutes. Reduce heat to 375 degrees and bake for 10–15 minutes longer or until puffed up and light golden brown on top.