Puffy Egg Omelet
Easy, quick breakfast. Serve with toasted sourdough. You can double this if you have more people to feed.
1 cup milk
1 T. butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup panko bread crumbs
1/2 T. parsley, minced
Preheat oven to 350°. Butter baking dish.
Whisk together, eggs, milk, butter, salt and pepper. Pour into baking dish and bake for 25-30 min. Should be nice and puffy.
*Optional: Toast panko bread crumbs with a little butter in a small frying pan. Sprinkle finished egg dish with toasted bread crumbs and parsley.
Top with tomato slices and chopped chives.