Fancy But Easy Breakfast Custard Omelets

1. 1

   Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.

2. 2

   In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.

3. 3

   Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.

4. 4

   Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.

5. 5

   Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.

6. 6

   Carefully remove ramekins from water bath with a dish towel.

7. 7

   Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.