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Mushroom Oven Omelet Recipe

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If you're looking for an entree that can be served for breakfast, lunch or dinner, try this recipe from Barbara Nowakowski of North Tonawanda, New York. Her versatile egg bake picks up flavor from cheese, mushrooms and bacon.

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Mushroom Oven Omelet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1/2 pound sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
6 eggs
1/3 cup milk
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 cup real bacon bits

Directions

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 375° for 18-20 minutes or until eggs are completely set. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 401 calories, 29 g fat (16 g saturated fat), 392 mg cholesterol, 868 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Mushroom Oven Omelet in Quick Cooking January/February 2005, p56

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Mushroom Oven Omelet (3)

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Mushroom Oven Omelet

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Reviewed on Feb. 13, 2012 by Mrs_T

I have made this recipe a number of times and we always enjoy it. Quick and easy! I just tried making this gluten-free by using gluten-free all-purpose flour instead of regular. It turned out fine. It's excellent with baby bella mushrooms -- very flavorful!