Our friends got chickens about a year ago. Apparently the hens laid so many eggs, they got sick of them and ended up giving a bunch away to friends and neighbors. What I wouldn’t have given to live right next door!
I can’t imagine getting tired of eggs. I use them A LOT. A dozen? Pffft. Gimme the pack of 18, please.
They are frequently requested by the kids – usually Trevor’s first words after I pick him up from school is, “Mommy, can you make me an egg sandwich for lunch? The runny kind.” Omg, do I love that kid.
I’ve always enjoyed the combo of eggs with salsa, like in Huevos Rancheros, so I knew this omelet pie would be a winner.
I made it a few weeks ago for dinner and it was! So I made it again for breakfast a few days later. See, 12 eggs right there. Gone!
We need our own chickens….
Mexican Omelet Pie
Prep time: 5 minutes
Cook time: 40 minutes
• 1/2 cup salsa (medium or hot, depending on your taste)
• 1 cup (4 ounces), shredded sharp cheddar cheese
• 1 cup (4 ounces), shredded monterey jack cheese
• 6 eggs
• 1 cup (8 ounces) sour cream
• handful cherry tomatoes, optional
• fresh chopped parsley, optional
Preheat oven to 375 degrees. Lightly grease a 9-inch pie plate with nonstick cooking spray.
Pour the salsa into the pie plate; spread around to coat the bottom. Sprinkle the cheese evenly on top.
In a medium bowl, whisk the eggs and sour cream together until thoroughly combined. Pour over the cheese.
Bake for 35-40 minutes until firm and a tester inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with sliced cherry tomatoes, chopped parsley, and additional salsa, if desired.
(from Taste of Home)