Yield: 12 servings
Measure | Ingredient |
---|---|
12 \N | Eggs |
½ cup | Milk |
1 teaspoon | Salt |
1 can | Cream Of Mushroom Soup, (10 3/4 Oz) |
1 can | (4 Oz) Mushroom, drained and chopped |
1 pounds | Cheddar Cheese, shredded |
½ cup | Onion , chopped |
½ cup | Green Pepper, chopped |
1. Beat the eggs, milk and salt together. Place in a skillet, (prefer nonstick) and cook only until heated through and beginning to thicken, but still pourable. DON'T SCRAMBLE! Pour mixture into a 9 x 13 x 2-inch ovenproof pan.
2. Mix together the remaining ingredients. Spoon evenly over the egg mixture and refrigerate overnight.
* Preheat oven to 250 F.
3. Bake the omelet for 1 hour, or until the mixture is firm. Cut into squares to serve.
Note. This recipe lends itself your creative juices. Try other combinations of ingredients.
Another gem of a recipe from Laurie Rasmussen from the section on the UPPER PENINSULA STATE FAIR of Escanaba, Mich. Fair dates: 3rd week of August, 6 days, Tues through Sat.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking