Giving Father’s Day gifts and cards is a time-honored tradition celebrated worldwide. However, in my family, our gift to Dad is breakfast in bed.
My husband loves when the kids file into our bedroom with his baked ham-and-cheese baked omelet, bacon and a cold glass of farm-fresh Hiland Dairy Milk. He looks forward to it every year because of the omelet’s light, fluffy texture and the gooey goodness of the melted cheeses. Happy Father’s Day!
Preheat the oven to 350 F.
Lightly grease an 8×8-inch baking dish and place it on a rimmed baking sheet. Set aside.
Melt the butter in a skillet.
Sauté the onions, peppers and mushrooms until just cooked, approximately 2 minutes.
Lightly season with salt and pepper and remove from heat.
In a large bowl, whisk together the eggs and milk.
Season with salt and pepper.
Add the sautéed vegetables, ham, cheddar and mozzarella to the eggs, and mix until well-blended.
Pour egg mixture into baking dish.
Carefully slide the baking sheet onto the top rack of the oven.
Pour a glass of water onto the rimmed baking sheet and bake omelet for 45 to 50 minutes.
Remove and allow to rest for 5 minutes.
This recipe can be customized to anyone’s liking. Eggs, milk and cheese are the foundation, but you can toss in any other ingredients you want for your own perfectly baked omelet.
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