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    Click here for a "text only" printer friendly version.
    Cheese and Mushroom Oven Omelet Cheese and Mushroom Oven Omelet

    Prep: 20 min - Bake: 20 min

    2 tablespoons LAND O LAKES® Butter
    8 ounces (2 cups) sliced fresh mushrooms*
    1/3 cup milk
    6 eggs
    2 tablespoons all-purpose flour
    1/8 teaspoon pepper
    6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
    6 slices (1/4 cup) crisply cooked bacon, crumbled


    Heat oven to 350. In 10-inch skillet melt butter; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4 to 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-inch square baking pan; sprinkle with remaining cheese. Bake for 20 to 25 minutes or until eggs are set in center.

    * Substitute 1 (4-ounce) can sliced mushrooms, drained.

    Microwave Directions: In 9-inch pie plate microwave butter on HIGH (30 to 40 seconds). Stir in mushrooms. Cover with plastic wrap; microwave on HIGH, stirring after half the time, until mushrooms are tender (2 to 3 minutes). Drain; set aside. In medium bowl combine eggs, milk, flour and pepper. With wire whisk, beat until frothy. Stir in 1 cup cheese, bacon and mushrooms. Pour into same pie plate. Microwave on HIGH, stirring after half the time, until eggs are set in center (3 1/2 to 5 1/2 minutes). Sprinkle with remaining cheese. Let stand 2 minutes.

    Makes 6 servings

    Nutrition Facts (1 serving): Calories: 290, Protein: 17 g, Carbohydrate: 5 g, Fat: 22 g, Cholesterol: 320 mg, Sodium: 395 mg

    This recipe created by Land O'Lakes.

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