To make 6 Omelets, preheat oven to 375 and spray baking pan that’s made to make 6 large cinnamon rolls-see picture below made by USA Pan with nonstick spray.
Put half & half, eggs, oil, baking powder, salt & pepper in egg shaker & shake. Or whisk in bowl.
Add parmesan cheese to egg mixture & shake again. Pour liquid into baking pan dividing evenly.
Ingredients
½ Cup Half & Half
12 eggs
½ tsp Oil
½ tsp baking powder
¼ tsp salt
½ tsp pepper
½ Cup grated Parmesan cheese
½ Cup shredded Sharp Cheddar cheesee
Fill each omelet cup with whatever meat & veggies your guest will like. Suggestions are: chopped ham, cooked chopped sausage or bacon, raw mushrooms, leeks or onions, red & green peppers, cooked diced potatoes with peel removed. Bake for 25 minutes. Remove from oven, sprinkle with a pinch of cheese on top of each. Bake for 25 minutes. Remove from oven, top each with a pinch of cheese.
Omelets will rise beautifully as you bake them but will fall, as the result, of cooling. Let the cheese melt & serve with a garnish of fresh tomato salsa. Chef Notes: You can mix egg mixture the evening before and store in refrigerator overnight. Also, you might like to dice all fresh veggies the night before so you can quickly assemble them in the morning. You may find this pan @ https://amzn.to/3roZAVs