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    Click here for a "text only" printer friendly version.
    Baked Vegetable Omelet Baked Vegetable Omelet

    1 1/3 cups shredded Monterey Jack cheese
    2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli, thawed and drained
    3 medium tomatoes, coarsely chopped (2 cups)
    2 2/3 cups shredded Cheddar cheese
    1 1/3 cups milk
    1/3 cup Gold Medal all-purpose flour
    1/2 teaspoon salt
    4 eggs


    Heat oven to 350 F.

    Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.

    Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

    Makes 6 servings

    This recipe displayed with permission from General Mills, Inc.

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