Mushroom Baked Omelet

1. 1

   Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms; set aside.

2. 2

   In large skillet, melt 4 tablespoons of butter.

3. 3

   Add onions, green pepper and mushrooms.

4. 4

   Saute for 3 minutes and remove from heat.

5. 5

   In a large bowl, lightly beat eggs with milk, salt, oregano and black pepper.

6. 6

   Stir in sauteed mushrooms.

7. 7

   Pour into buttered 10-inch pie pan or quiche dish (without removing bottom).

8. 8

   Bake at 350u00b0 until clear, about 40 minutes.

9. 9

   Cut into wedges and serve with mushroom tomato sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.