A delightful baked omelet featuring Monterey Jack cheese and green chilies, perfect for a flavorful breakfast or brunch.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
In a mixing bowl, whisk the eggs until they are light and frothy.
Whisking the eggs well incorporates air, making the omelet fluffier.
Add the milk, salt, black pepper, and paprika to the eggs, and whisk to combine.
Use smoked paprika for a subtle smoky flavor.
Stir in the shredded cheese and diced green chilies.
Reserve a small amount of cheese to sprinkle on top for a golden crust.
Pour the mixture into a lightly greased 9-inch pie pan.
Grease the pan well to prevent sticking.
Bake in the preheated oven for 35 minutes, or until the omelet is puffed and golden brown.
Check doneness by inserting a knife into the center; it should come out clean.
Remove from the oven, let cool slightly, and cut into wedges.
Allowing it to cool slightly makes slicing easier.
Serve warm and enjoy your delicious baked omelet.
Pair with a fresh salad or toast for a complete meal.
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