My omelet souffle:
8-12 small Croissants (can be day-old) or enough large ones to fill a 9x13 baking dish.
8-12 eggs, beaten well
thinly sliced tomatoes
salt and pepper to taste
shredded cheese... I like to use cheddar or swiss or any of the shredded cheese blends
fresh basil leaves.. just a couple, snipped
fresh dill, snipped (there is no such thing as too much dill!)
Butter or spray the pan. Place the croissants neatly in the pan, then cover with the beaten eggs, with salt and pepper to taste. Cover generously with shredded cheese, then a layer of thinly sliced tomatoes. Sprinkle the herbs over that, unless you prefer them mixed in with the eggs. You can also add some bacon to the mixture. Bake at 350 for at least 20 mins., or until well-set.
I think that's everything; I'm typing this with a migraine
so let me know if I left something out. This is OMG delish, and a perfect breakfast when you have guests over. (GB, I'll make it for you when you guys come down!)
As for the white omelets... just throw out the yolks, and you have a white omelet. I prefer it with all it's cholesterol, I'm more likely to throw out the white and keep the yolk! This dish can also be made with all egg whites; the cheese adds plenty of flavor.