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Omelet Baked Chili or Roasted Tomatoes by Lady Kay Recipe


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     Omelet Baked Chili or Roasted Tomatoes by Lady Kay

Category   Breakfast - Brunch
Sub Category   None
Preptime   20 minutes

Eggs - 12 organic large
Butter - 3/4 cup slightly melted
Cottage Cheese - 1 pint organic small curd
Rice Flour - 2 Tbsp for gluten free or wheat flour
salt - 1 tsp. or use a substitute
Jack Cheese - 1 lb shredded organic or Mexican or cheddar cheese
Roasted Diced Tomatoes - 1 14.5 oz can organic in spices and juice (no liquid)
Spanish Roasted Paprika - 1/4 tsp
Alternate 2 cans Ortega chopped chilies

Butter in bowl overnight (covered) to soften butter and eggs on countertop to bring both to room temp. Whisk eggs and butter together until well blended. Add each ingredient as above and blend well. Bake at 425F for 15 minutes, then reduce heat to 350F for 30- minutes until top is golden brown. Can be served immediately or kept warm for up to a couple hours.
one 9x13 inch casserole dish or two small ones spread butter liberally over sides and bottom of casserole

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