Recipe - Morning After The Night Before Omelet

1 tablespoon Butter
7 Eggs
1 cup Milk
1 cup Grated Cheddar cheese
One fourth cup Chopped onion
1 cup Chopped mushrooms
1 cup Chopped ham (may substitute
with radishes; bacon buds,
chopped chicken; steak,
etc.)
Salt to taste
Pepper to taste

Preheat oven to 350ø. Butter a 3 inch deep, approximately 10 inch square,
baking dish. Beat eggs and stir in milk, cheese, onions, mushrooms, ham,
salt and pepper. Pour into baking dish. Place in oven and bake 20 minutes.
Check for doneness by inserting a knife in the middle of the omelet. If
juice comes out, then cook longer until the omelet is fluffy. Yield: 5 to 6
servings.

JACK M. EAST

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.