Saturday, May 14, 2011

Baked Omelet for Saturday Night Supper

It has been such an interesting challenge to incorporate the recipes that will be next in line in the cookbook challenge into our meals.  It means looking ahead far enough that we have ingredients for several recipes at all times, so that I can make one or more at a moments' notice as time (and interest) and appetite allow. It's a juggling act - finding time to cook, at a time when I feel like cooking and Merlyn feels like eating what's on the menu. Saturday night turned out to be the 'sweet spot' in last week's juggling act.

Saturday nights are always special in my mind. In my childhood, Saturday nights were when we took our baths.  I'm sure we took them at other times, but my strongest memory is of the Saturday night bath, in anticipation of Sunday morning church, with clean body, hair, and clothes.  It's such a strong a metaphor of the way we'd like to approach God - with clean hands and a pure heart.

When I was 5, we moved to a house with a real bathtub!!!  There were lots of other new and wonderful things but the bathtub really stood out to me. Fast forward to the present, and I'm a morning shower person, and only occasionally soak in the tub.  I still think hot water is one of God's greatest gifts!  Again, it's a metaphor for His gifts to us - God requires us to come before Him in purity, and then gives us the means to do it!  

Saturday night was a great time to try this Baked Omelet.  It's simple and filling!  I couldn't find a similar recipe online so will reproduce it below. 

1 lb. bacon, ham or sausage meat (cooked and drained).  Line bottom of 13 x 9 pan with meat; top with sliced cheddar cheese and sliced mushrooms.

Beat together:
1 1/2 dozen eggs (18)

1 1/2 cups milk
Salt and pepper to taste
Pour over cheese and bake at 400 degrees for 30 minutes.

Unhappily, <hangs head> I was not successful in my quest to follow the recipe exactly. Since there were just the two of us, we elected to cut the recipe in half and use a 9 x 9 pan.  We had ham on hand for this recipe (from a post-Easter spiral-cut ham that we slow-cooked), and added about 4 oz. of sliced fresh mushrooms.  Because I am often assaulted with the comment "needs more *flavor*," I chose to use pepper jack cheese to add some spiciness. 

This is a delicious baked omelet and I will use this recipe for overnight guests expected in the fall. It's easy, filling, and should be universal in its appeal.

Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it.  And then I'll go on to the next section.

Main Dishes: Cakes
Next Recipe:  Chocolate Caramel Cream Cake
I'll be back after while!.  Bon Appetit!

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