Prep Time
20 Mins
Cook Time
35 Mins
Yield
Makes 10 to 12 servings

How to Make It

Step 1

Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.

Step 2

Melt butter in a 12-inch ovenproof skillet; add egg mixture.

Step 3

Bake at 350º for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven, and bake 15 to 20 more minutes or until set. Garnish, if desired; serve immediately.

Step 4

Note: Farmer cheese is a mild, part-skim, semisoft cheese available in 8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.

Step 5

Spinach, Cheddar, and Bacon Omelet: Substitute 1 (10-ounce) package frozen, thawed, and well-drained chopped spinach for thyme. Omit farmer cheese and fresh basil. Top with 8 ounces shredded Cheddar cheese and 1/2 cup cooked, crumbled bacon.

Ratings & Reviews

ShannonP's Review

ShannonP
January 01, 2011
Just made this for a crowd for New Year's Day brunch, and it was a hit. It was so easy to assemble. I had to use havarti because I couldn't find farmer cheese. I also used canned diced tomatoes (drained) rather than plum because tomatoes aren't good this time of year. Although it was great as is, this is also a good base recipe for plenty of variations.