Baked Omelette

The basic omlette as listed below is just the canvas for the variations. I like to serve these when I do a brunch. I usually serve 2 different choices for a small group, one spicy and one more basic, like the Country variation. The cheeses listed in the variations replace the cheddar cheese in the basic recipe, unless otherwise noted.

Basic Baked Omelette
3 cups shredded frozen hash brown potatos,thawed
8 eggs
1/4 cup milk
1 tsp sea_salt
1 medium onion diced
1/4 cup butter , melted
1 cup shredded mild cheddar_cheese

 Country Style:
8 pork sausage links
5 strips bacon cooked crisp 
1 cup frozen corn
1 cup mild cheddar_cheese , shredded
Crumble the cooked bacon and add to the egg mixture.
Pour out all but 2 tsp of the bacon fat from the skillet and saute the frozen corn for 5 minutes over medium heat. Spread the corn over the potato base.Pour the egg mixture over the corn and arrange the sausage links over the top (I do a spoke pattern)

 Mexican:
1 1/2 cups cooked, crumbled chorizo , drained
well on paper towels
1 cup salsa, warmed slightly
1 small can diced green chilies ,drained
1 lg avocado , peeled and diced(optional)
1 cup sour cream (optional)
1 cup shredded monterey_jack cheese or pepper jack
Add chorizo and chilies to the egg mixture and bake as shown below.When omelette is finished sprinkle cheese on top and then drizzle salsa over cheese. Offer sour cream and avocado to top each serving.

 Veggie:
1/2 cup sliced mushrooms
1/2 cup diced zucchini
1/2 cup diced tomato
1/2 cup diced red bell_pepper
2 Tbsp snipped chives
1 cup shredded swiss_cheese

Very lightly saute the mushrooms zucchini and bell pepper in a little butter , about 2-3 minutes just to start them cooking.Drain off any veggie juice and combine with the tomato and chives and add to the egg mixture. Pour over the potatoes and bake as above.