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.
- 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
- 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.
Originally published as Mushroom Oven Omelet in Quick Cooking January/February 2005, p56
Enjoy this recipe with a sparkling wine.
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