By Lydia Harrell
I had a little request this week and decided to oblige. It came in pretty handy too. I hadn’t been to the store and had all the ingredients available. This is great recipe if you have company or having a baby or bridal shower. I hope you all have a blessed week.

Oven Omelet Ole
Ingredients
1 cup onion, chopped
2 garlic cloves, pressed
1 tablespoon butter
1 can (4 ounces) chopped green chilies, drained
6 six-inch corn tortillas
3 cups (12 ounces) shredded cheddar cheese, divided
12 eggs
3/4 cup milk
1/2 teaspoon salt
Salsa (optional)
Sour cream (optional
Directions
Preheat oven to 350 degrees. Chop onion. Press garlic. In small skillet, melt butter over medium heat. Add onion and garlic; cook until onions are tender. Stir in chilies and set aside. Cut tortillas into half-inch strips. Place half of the tortilla strips evenly on the bottom of a 9-inch by 13-inch baking dish. Top with half of the onion mixture and one and a half cups of cheese. Repeat layers. In a bowl, whisk eggs, milk and salt. Pour egg mixture over layers. Bake 30-35 minutes or until center is set. Let stand 10 minutes before cutting into squares to serve. Top with salsa and sour cream if desired.