This Cheese Omelet is one of my mom’s go-to Lenten recipes. Easy and delicious, it’s simply made from eggs, cheese and bread!
Most of my recipes can be found in binders, all printed off the computer over the past 15 years or so. But I have a few treasured note cards in my recipe box, in my mom’s handwriting. This Cheese Omelet is one of those. It comes out every Lent when a meatless meal is needed. A mixture of cheese, eggs, and bread, it is simple and tasty. Not quite and omelet, not quite a soufflé, but quite delicious.
Bread and Cheese Omelet …recipe courtesy of my mom
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Entree, Breakfast, Meatless
- Method: Mixing, Beating, Baking
- Cuisine: American
- 4 slices of bread
- 2 tablespoons butter, at room temperature
- 1 cup milk
- 1/2 teaspoon salt
- A dash of freshly ground black pepper
- 1 cup grated cheese, I used sharp cheddar
- 4 egg yolks
- 4 stiffly beaten egg whites
- Butter casserole dish and preheat oven to 325º.
- Butter the bread and cut into 1-inch cubes. Put in large bowl and add milk. If bread is dry, more milk may be needed. Sprinkle with salt, pepper and cheese, and gently toss to combine.
- Beat egg yolks until light and stir into bread mixture. Fold in beaten egg whites. Put into casserole dish and bake for 30-35 minutes.
Recipe courtesy of my mom