Cheese and Mushroom Oven Omelet


This is a nice brunch dish from the “Land O Lakes Flavors of Spring" cook booklet.  It’s an easy way to fix eggs without the last minute rush.  Do check the dish before the shortest time so your eggs aren’t overcooked.                    
Cheese and Mushroom Oven Omelet
  2        Tablespoons  Butter
  8        Ounces  Fresh Mushrooms or 4 oz. canned
     1/3 Cup  Milk
  6        Large  Eggs
  2        Tablespoons  Flour, All-purpose
     1/8 Teaspoon  Pepper
  6        Ounces  Cheddar Cheese -- shredded (1 1/2 cups)
  6        Slices  Bacon -- cooked and crumbled (1/4 cup)

Heat oven to 350°.  In 10" skillet, melt butter; add mushrooms.  Cook over medium heat, stirring occasionally, until mushrooms are tender (4-6 minutes).  Drain.  Set aside.
In medium bowl, combine milk, eggs, flour and pepper.  With wire whisk, beat until frothy.  Stir in 1 cup cheese, bacon and mushrooms.
Pour egg mixture into buttered 9" square baking pan; sprinkle with remaining cheese.
Bake for 20-25 minutes or until eggs are set in center.
6 servings
2012 Cost:  $4.62 or 77¢ per serving
Per Serving: 286 Calories; 22g Fat (69.2% calories from fat); 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 394mg Sodium.  Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

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