Cheese and Mushroom Oven Omelet for Two

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.   I cut down this recipe for 6 servings to two servings and baked it in my toaster oven.                  
Cheese and Mushroom Oven Omelet for Two
    2          teaspoons  Butter
  2 2/3         ounces  Fresh Mushrooms or 2 oz. canned and drained
  2        tablespoons  Milk
  2              large  Eggs
  2          teaspoons  Flour -- All-purpose
    1/16      teaspoon  Pepper
  2             ounces  Cheddar Cheese -- shredded (1/2 cups)
  2             slices  Bacon -- cooked and crumbled (1/4 cup)
 Heat oven to350°.
 In 8" skillet, melt butter; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4-6 minutes). Drain. Set aside.  (if using canned, this step isn't necessary.)
In medium bowl, combine milk, eggs, flour and pepper. With wire whisk, beat until frothy. Stir in 1/3 cup cheese, cooked, crumbled bacon and mushrooms.
Pour egg mixture into buttered 5 x 5" or 4 x 6” baking pan; sprinkle with remaining cheese.
Bake for15-20 minutes or until eggs are set in center.

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