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Baked Omelet

2 cups (8 ounces) shredded Monterey Jack cheese
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 can (4 ounces) mushroom stems and pieces, drained or 1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup cubed fully cooked ham
12 eggs or 3 cups egg substitute
1/2 cup milk
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Dash pepper

In a greased 13-in. x 9-in. baking dish, layer half of the cheese,

Printed from tasteofhome.com Oct 13, 2008

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Baked Omelet cont.

green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a
bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour
over vegetable mixture. Bake, uncovered, at 350° for 25-30
minutes or until a knife inserted near the center comes out clean.

Yield: 8 servings.