Innside New Jersey

EAT INN: Summertime omelet and waffles worth waking up for

This baked Omelet Pie stuffed with ham, cheese and green onions beckons first thing in the morning. (The Wooden Duck Bed and Breakfast, Newton)

Baked Omelet Pie

Preheat the oven to 350˚F. Lightly grease a 13 by 9-inch microwave-proof casserole dish.

Place the frozen has browns in the casserole dish and microwave on high for 4 minutes or until thawed. Press the hash browns into the bottom of the dish.

Sprinkle the ham, cheese, and green onions evenly over the hash browns.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the ingredients in the casserole dish.

Bake for 45 minutes or until set and lightly brown on top.

Westine’s Waffles come from the West Virginia kitchen of Westine Smith, an 81-year-old woman who has been serving these delicious waffles for years.  (Carisbrooke Inn, Ventnor)

Westine's Waffles

Preheat the waffle iron. Preheat the oven to 200˚F-250˚F.

In a large bowl, beat the eggs until light.

In a medium bowl, sift together the flour, salt, baking soda, and baking powder.

Stirring constantly, add the flour mixture and the buttermilk alternately to the eggs, beginning and ending with the flour mixture. Add the melted butter and blend thoroughly.

For each waffle (if using a 4-slot waffle iron), pour about one-third cup of batter into the center of the waffle square, letting it spread to 1 inch from the edge.

Lower the waffle iron cover onto the batter. Cook according to the manufacturer’s directions or until the waffle stops steaming. To keep warm, transfer the waffle directly onto an oven rack. Repeat with the remaining batter.