Fantastic Oven Baked Omelet

• 2 tbsp (30 ml) unsalted butter
• 2 cups (475 ml) (8 oz) sliced fresh mushrooms
• 1/3 cup (80 ml) milk
• 6 eggs
• 2 tbsp (30 ml) all-purpose flour
• 1/4 tsp (1 ml) pepper
• dash of salt
• 1/2 cup (125 ml) diced tomatoes
• 2 tbsp (30 ml) finely chopped green bell pepper
• 8 oz (224 grm). bacon, cooked crisp and crumbled
• 1-1/2 cups (350 ml) sharp cheddar cheese, shredded
• 8 slices crisply cooked bacon, crumbled
• 8-10 slices crisply cooked bacon, crumbled

1. Heat oven to 350 degrees (175 C.).
2. In a 10 inch skillet melt butter, add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are tender - about 4-6 minutes.
3. Drain and set aside.
4. In medium bowl combine milk, eggs, flour, and salt and pepper.
5. With wire whisk, beat until frothy.
6. Stir in 1 cup (225 ml) cheese, tomatoes, green pepper, bacon and mushrooms.
7. Pour egg mixture into buttered 9 inch square baking pan, sprinkle with remaing cheese.
8. Bake for 20-25 minutes or until eggs are set in center.
9. (The toothpick test works well here).

butter, mushrooms, milk, eggs, flour, pepper, salt, tomatoes, green bell pepper, bacon, cheddar cheese, crisply cooked bacon, bacon

Taken from online-cookbook.com/goto/cook/rpage/0006ED (may not work)