Mushroom Oven Omelet
- 1/2 pound mushrooms freshly sliced
- 2 tablespoons butter
- 2 tablespoons flour, all-purpose
- 6 large eggs
- 13 cup milk low-fat or non-fat
- 18 teaspoon black pepper
- 1 1/2 cups cheddar cheese, reduced-fat divided
- 1/2 cup bacon bits
- In a small skillet, saute mushrooms in butter until tender; drain.
- In a bowl, combine the flour, eggs, milk and pepper until smooth.
- Stir in 1 cup cheese, bacon and mushrooms.
- Pour into a greased 8-in.
- square baking dish.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 375F (190C) F for 18 to 20 minutes or until eggs are completely set.
mushrooms, butter, flour, eggs, milk, black pepper, cheddar cheese, bacon bits
Taken from recipeland.com/recipe/v/mushroom-oven-omelet--49753 (may not work)