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Posted on May 7, 2015 |

Rita’s Recipe: Mother’s Day Baked Omelet

Rita’s Recipe: Mother’s Day Baked Omelet

Easy enough for little ones to help with, a baked omelet makes a great breakfast or brunch dish for Mom.

Easy enough for little ones to help with, a baked omelet makes a great breakfast or brunch dish for Mom.

A Mary Garden for Containers?


We visit the subject of “Mary Gardens” every year around this time. I have a statue of Mary in the Bible section of my herb garden and I plant specific herbs and flowers there that honor her.


Lots of folks are interested in container gardening, and it’s possible for them to have a Mary Garden too. The following edible herbs and flowers look great either in the ground or in containers:


  • Miniature roses. Mary is called the first rose of martyrs.
  • Snapdragons. These are Jesus’s “shoes.”
  • Marigolds.  Think of the name: Mary’s gold!
  • Rosemary. Legend has it that when Mary tossed her blue cloak on a rosemary bush, the flowers, which were white, turned blue in her honor.
  • Mint. Try a low growing mint, like chocolate, Corsican or pineapple.  Mint was a tithing herb.
  • Chives. Mentioned in the book of numbers, the flowers of onion chives make a lovely vinegar.
  • Thyme. I love using “Chintz thyme”. It’s a low grower with tiny pink flowers.


Mom’s Day Baked Omelet


So easy, even the little ones can help.  I like to prep all the items the night before.

  • 8 eggs
  • 3/4 cup half-and-half
  • 1-1/2 cups shredded cheddar or favorite cheese
  • 1 cup finely chopped ham or cooked crumbled bacon
  • 1/2 bell pepper, finely chopped –  optional
  • 1/4 cup finely chopped chives or onion
  • Salt and pepper to taste
  • Palmful parsley, chopped – optional

Preheat oven to 400 degrees. Whisk eggs and cream. Stir in the cheese, ham, bell pepper, onion, salt  and pepper and parsley. Pour into a sprayed 9” square baking dish or oven safe casserole that holds about 8 cups. Bake until puffy all around and golden, about 25 minutes or so.

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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