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Cheese and Mushroom Oven Omelet

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“In '500 Best Comfort Food Recipes' by Johanna Burkhard”

Ingredients Nutrition


  1. Preheat oven to 350°; butter and 9- or 10-inch pie plate and sprinkle with 1 tablespoon fine bread crumbs.
  2. In a small bowl, beat egg yolks with milk; season with salt and pepper.
  3. In another bowl, using an electric mixer, beat egg whites until stiff peaks form.
  4. Slowly beat in yolk mixture on low speed until blended into egg whites.
  5. Pour into prepared pie plate; bake for 15 minutes or until just set in the center.
  6. Meanwhile, in a large nonstick skillet, melt butter over med-high heat.
  7. Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated.
  8. Remove from heat; stir in cream cheese until smooth.
  9. Spoon evenly over omelet; sprinkle with cheese and ham.
  10. Bake for 8 minutes more or until cheese is melted.

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