CHEESE & MUSHROOM OVEN OMELET
Prep: 20 min Bake: 20 minutes
2 tablespoons LAND O LAKES® Butter
8 ounces (2 cups) sliced fresh mushrooms*
1/3 cup milk
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page