>From the Back of the Box Recipes website...
Cheese and Mushroom Oven Omelet
Prep: 20 min - Bake: 20 min
2 tablespoons LAND O LAKES® Butter
8 ounces (2 cups) sliced fresh mushrooms*
1/3 cup milk
2 tablespoons all-purpose flour
1/8 teaspoon pepper
6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
6 slices (1/4 cup) crisply cooked bacon, crumbled
Heat oven to 350 degrees. In 10-inch skillet melt butter; add mushrooms. Cook
over medium heat, stirring occasionally, until mushrooms are tender (4 to 6
minutes). Drain. Set aside.
In medium bowl combine milk, eggs, flour and pepper. With wire whisk, beat
until frothy. Stir in 1 cup cheese, bacon and mushrooms.
Pour egg mixture into buttered 9-inch square baking pan; sprinkle with
remaining cheese. Bake for 20 to 25 minutes or until eggs are set in center.
* Substitute 1 (4-ounce) can sliced mushrooms, drained.
Microwave Directions: In 9-inch pie plate microwave butter on HIGH (30 to 40
seconds). Stir in mushrooms. Cover with plastic wrap; microwave on HIGH,
stirring after half the time, until mushrooms are tender (2 to 3 minutes).
Drain; set aside. In medium bowl combine eggs, milk, flour and pepper. With
wire whisk, beat until frothy. Stir in 1 cup cheese, bacon and mushrooms. Pour
into same pie plate. Microwave on HIGH, stirring after half the time, until
eggs are set in center (3 1/2 to 5 1/2 minutes). Sprinkle with remaining
cheese. Let stand 2 minutes.
Makes 6 servings
Nutrition Facts (1 serving): Calories: 290, Protein: 17 g, Carbohydrate: 5 g,
Fat: 22 g, Cholesterol: 320 mg, Sodium: 395 mg
This recipe created by Land O'Lakes.
~~~***Rhonda G in Missouri***~~~