Overnight omelet

Yield: 12 servings

Measure Ingredient
12 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

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