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Omelette/egg casserole

625 views 2 replies 3 participants last post by  midlife 
#1 ·
I was making an egg casserole this morning using eggs half and half, American cheese, kielbasa, onion, tomatoes in a large sauté pan. Cooking it partially on the stove and then finish in oven. To my surprise the eggs were cooking on the stovetop but releasing a huge amount of liquid; it was almost like scrambled egg stew! I don't know what went wrong. Any ideas? 6 jumbo eggs, one cup half&half .
 
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