Cheese and Mushroom Oven Omelet

• 4 eggs, separated
• 2 tablespoons milk
• salt
• fresh ground black pepper
• 1 tablespoon butter
• 3 cups sliced assorted mushrooms
• 3 green onions, sliced
• 14 cup light cream cheese or 14 cup cream cheese with herbs
• 13 cup shredded cheddar cheese
• 2 ounces smoked ham, cut into thin strips (or 3 slices bacon, cooked crisp and crumbled)

1. Preheat oven to 350; butter and 9- or 10-inch pie plate and sprinkle with 1 tablespoon fine bread crumbs.
2. In a small bowl, beat egg yolks with milk; season with salt and pepper.
3. In another bowl, using an electric mixer, beat egg whites until stiff peaks form.
4. Slowly beat in yolk mixture on low speed until blended into egg whites.
5. Pour into prepared pie plate; bake for 15 minutes or until just set in the center.
6. Meanwhile, in a large nonstick skillet, melt butter over med-high heat.
7. Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated.
8. Remove from heat; stir in cream cheese until smooth.
9. Spoon evenly over omelet; sprinkle with cheese and ham.
10. Bake for 8 minutes more or until cheese is melted.

eggs, milk, salt, fresh ground black pepper, butter, mushrooms, green onions, light cream cheese, cheddar cheese, ham

Taken from www.food.com/recipe/cheese-and-mushroom-oven-omelet-482010 (may not work)