Everyday Mom's Meals: I Admit Defeat

Wednesday, March 28, 2012

I Admit Defeat

As I have gotten deeper and deeper into the blogging world, I have tried more and more things in my kitchen I would have never thought possible. I know it's because of a couple things. One, the tremendous amount of support all of you show me each time you log on, and two, I love challenging myself b/c I have an outlet to share it in. I also enjoyed trying new things, but was never as adventurous as I am now. And I'm not really talking about foods per say, more so, methods and techniques. But as comfortable as I have become in my knowledge and skill, there are still a few things that I'm adult enough to admit, I will probably never be able to perfect in the kitchen. One of these? Making a beautiful omelet. It's just never going to happen; and I'm okay with that. If you can make restaurant quality omelets at home, I salute you. Mine always end up looking like...well, I'm not even sure how to describe them. Not good. We'll leave it at that. However, while I am willing to admit defeat, I am also cunning enough to find a way around that defeat. I mean, come on. I still want to eat an "omelet" like dish. So I'll take all the things I'd put into an omelet, and I'll bake it instead! Sure, it won't come out looking like an omelet, but it will still taste like one! Ha! Take that ominous omelets! If you're hosting an Easter brunch, don't stand over the stove making individual omelets for each person! Bake a couple varieties of this instead! The possibilities of ingredients and flavor combinations are endless; and you can truly take what you love most about an omelet and simply make it easier. So I guess I'm not totally giving up and admitting I can't. I'm just discovering, as my grandma used to say, "there is more than one way to skin a cat!!!" Yeah, I don't want to know how that saying started either!

Baked Mushroom and Bacon Omelet 
8 eggs
1 c. milk
1 TBS dried minced onion
3/4 c. shredded sharp cheddar cheese
1 small can sliced mushrooms
6 slices bacon, cooked crisp and chopped
Salt and pepper to taste

Preheat oven to 350. Grease a 8x8 baking dish. In a large bowl, add eggs and milk. Beat until well combined. Add onions, salt and pepper. Mix well. Add mushrooms, bacon, cheese and combine. Pour into greased pan. Bake 45 minutes until set. Cut into portions to serve.

Shared on Lady Behind The Curtain Mar. 28, 2012
Shared on Newlyweds Blog Mar. 28, 2012 
Shared on It's A Keeper Mar. 29, 2012 
Shared on Miz Helen's Country Cottage Mar. 29, 2012 
Shared on The Country Cook Mar. 30, 2012

Breakfast at Very Good Recipes
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Hopewell Creek Designs said...

Hi from Indiana Women Bloggers on Facebook!!I am your newest follower. I know exactly what you mean about an omelet. I don't write a cooking blog but I love food and I noticed you have lots of great recipes,so I will be visiting often! I am a toy maker by night and work for my sons by day. Stop by my blog home sometime!!

Miz Helen said...

Krista, I love the combination of ingredients for your Baked Omelet.
Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Anonymous said...

Thanks for the recipe! I'm going to make this for Easter brunch. Any idea how many it serves?

Krista said...

I would say this amount would serve 4-6 depending on the portion size. There are 3 of us and we each had a couple medium servings.