Baked Omelet

Breakfast-Brunch
Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Portions: 9

Ingrédients

  • Eggs
  • 16 Ounce Container of low fat Cottage Cheese
  • 8 Ounce Package of Shredded Cheddar Cheese
  • Bisquick
  • Butter or Margarine, melted
  • Milk
  • Mushrooms
  • Scallions

  1. Beat Eggs.
  2. Add cottage cheese, cheddar cheese, Bisquick, margarine and milk.
  3. Mix and pour in a greased 9 x 13 pan. Bake at 350 degrees for 22 minutes, turn and bake an additional 22 minutes. Serves 8. Zucchini or asparagus can be used in place of the mushrooms. You need a light vegetable, or they sink into the omelet. Serves 8 or 9.
  4. Bake at 350 degrees for 22 minutes, turn and bake an additional 22 minutes. Zucchini or asparagus can be used in place of the mushrooms. You need a light vegetable, or they sink into the omelet.
  5. Arrange one large slice of mushroom and long scallion tops forming a pattern for slices.

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