Morning after the night before omelet

Yield: 5 Servings

Measure Ingredient
1 tablespoon Butter
7 \N Eggs
1 cup Milk
1 cup Grated Cheddar cheese
¼ cup Chopped onion
1 cup Chopped mushrooms
1 cup Chopped ham (may substitute with radishes; bacon buds, chopped chicken; steak, etc.)
\N \N Salt to taste
\N \N Pepper to taste

Preheat oven to 350ø. Butter a 3 inch deep, approximately 10 inch square, baking dish. Beat eggs and stir in milk, cheese, onions, mushrooms, ham, salt and pepper. Pour into baking dish. Place in oven and bake 20 minutes.

Check for doneness by inserting a knife in the middle of the omelet. If juice comes out, then cook longer until the omelet is fluffy. Yield: 5 to 6 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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