Life has been a little crazy around here and spring sports haven’t started yet! My husband has been traveling into the city every day for the last three weeks and it’s been throwing off our routine. Needless to say, I haven’t been doing much cooking or baking trying to keep up with everything – huge props to all the single parents out there! I spent some time this weekend meal planning again and think I’m set to do some cooking this week.
I love western omelets, but rarely make them. I had some leftover peppers from a party I hosted and knew I had all the other ingredients in my house, so I quickly threw it it together. We all enjoyed it and it was great for breakfast the next day. I served it with roasted potatoes, but a green salad would be perfect too!
9 inch deep pie shell, frozen
small onion, diced
1/3 cup green pepper, chopped
1/3 cup red pepper, chopped
2 Tbsp butter
4 oz smoked ham, diced
1 1/2 cups sharp cheddar cheese
1 cup heavy cream
1 tsp garlic salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp ground mustard
Preheat your oven to 375 degrees. Using a fork, carefully prick the bottom of the frozen pie crust. Bake for 5 minutes. Remove from oven and set aside. In a small skillet, melt the butter. Saute the onion and peppers until softened, about 3 minutes.
While the veggies are cooking, layer half of the ham and cheese on the bottom of the pie crust. Layer half of the cooked vegetables over the ham and cheese. In a medium bowl, whisk together the eggs, heavy cream and spices until combined. Pour half of the custard into the pie crust. Replace the layers of ham, cheese, vegetables and custard.
Carefully transfer to the oven and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 35 to 40 minutes. Place on a cooling rack for at least 30 minutes before serving.
Source: Melissa’s Southern Kitchen