Baked Lobster Omelet
Yield: Serves 8
- 8 eggs
- 6 slices Italian or white bread, cubed with crusts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry mustard
- 3 cups milk
- 2 cups cooked lobster meat* cut into bite-size pieces
- 1-1/2 cups finely shredded mozzarella cheese
Grease or coat 9x13-inch glass dish with vegetable spray. In large bowl, whisk eggs lightly, add cubed bread; mix in salt, pepper, dry mustard, and milk; stir in lobster and cheese. Pour into dish, cover and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F. Bake uncovered for 50 to 60 minutes, or until golden brown. Serve hot.