Family Foods

Baked Vegetable Omelette

Makes Serves 6. Photo by Robin Hood By Robin Hood

Ingredients:

• 2 cups (500 mL) chopped fresh broccoli florets
• 1 chopped onion
• 2 tbsp (30 mL) Crisco®Vegetable or Canola Oil
• 1 cup (250 mL) shredded Monterey Jack cheese
• 1 cup (250 mL) sliced sweet red pepper
• 2 medium seeded and chopped tomatoes
• 2 cups (500 mL) shredded Cheddar cheese
• 1 1/3 cups (325 mL) milk
• 1/3 cup (75 mL) Robin Hood® Best For Blending Flour
• 2 tbsp (30mL) finely chopped fresh basil
• 4 eggs
• salt and pepper to taste

Directions:

1. Preheat oven to 350°F (180°C). Grease an 8” (20 cm) square baking pan.
2. Sauté broccoli, red pepper, and onion in oil in large frying pan until tender.
3. Layer Monterey Jack cheese, red pepper broccoli mixture, tomatoes, and Cheddar cheese in prepared pan.
4. Combine remaining ingredients with whisk in large bowl, or in blender until smooth. Pour into pan.
5. Bake in centre of preheated oven for 35 to 40 minutes or until set. Let stand 10 minutes before cutting.