Morning after the night before omelet
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 7 | 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.) |
| Salt to taste | ||
| Pepper to taste | ||
Directions
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.
JACK M. EAST
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .