Oven omelet with avocado sauce or shrimp mushroom sauce
From jaie 17 years agoIngredients
- 2 cups shredded cheddar cheese shopping list
- 1-4 ounce can chopped green chilies, drained shopping list
- 2 cups shredded montery jack cheese shopping list
- 1-1/4 cups milk shopping list
- 3 tablespoons all-pupose flour shopping list
- 1/2 teaspoon salt shopping list
- 3 large eggs shopping list
- 1-8 ounce can tomato sauce shopping list
- Avocado sauce: shopping list
- 1 cup sour cream shopping list
- 1/2 teaspoon salt shopping list
- 1 large tomato, diced and drained shopping list
- 1 avocado, diced shopping list
- shrimp-mushroom sauce: shopping list
- 1/2 cup milk shopping list
- 1 undiluted can cream of mushroom soup shopping list
- 1 celery stalk, finely chopped, about 1/4 cup shopping list
- 1 tablespoon finely chopped onion shopping list
- 1 tablespoons fresh lemon juice shopping list
- 3 drops hot sauce shopping list
- 6 ounces shrimp, canned, rinsed and drained shopping list
How to make it
- For oven omelet:
- Layer cheddar cheese, chilies, and monterey jack cheese in a greased 8x8x2 baking dish.
- In a bowl, beat milk, flour, aslt and eggs.
- Pour into pan over cheese mixture.
- Cook, uncovered, at 350° for 40 minutes.
- Let stand 10 minutes before cutting.
- Serve with sauce of choice over top.
- Avocado sauce:
- In a saucepan, heat sour cream and salt.
- Stir in tomato, gently, and cook 1 minute.
- Stir in avoacado, carefully not to mush it.
- Serve over omelet.
- Shrimp Mushroom sauce:
- In a saucepan over medium heat, put milk and soup and stir constantly until bubbly.
- Add celery, onion, lemon juice and hot sauce.
- Fold in shrimp and heat thoroughly.
- Serve over omelet.
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