Cheese and Mushroom Oven Omelette

Usually for Mother’s Day we invite both our mothers over for brunch (along with siblings, my grandma, and my step-dad). We have done it for the past two years and it has gone over well. (Although this year I think we will be doing two separate dinners because my mom is coming over Saturday to help with my garage sale). I found this great cookbook at a garage sale a couple years ago called Treasury of Country Heritage Meals & Menus, and found this great mushroom and cheese oven omelette that I usually make for the brunch. Well my husband and I have found to love this great breakfast meal, so I made it last weekend.

Ingredients:

-          2 tbsp butter

-          2 cups fresh sliced mushrooms

-          6 eggs

-          1/3 cup milk

-          2 tbsp flour

-          1/8 tsp pepper

-          1½ cups shredded cheddar cheese

-          6 slices crumbled cooked bacon

Directions:

1. Heat oven to 350^oF
2. In a medium skillet, melt butter and add mushrooms. Cook until mushrooms are tender. Drain and set aside
3. In a medium bowl whisk eggs, milk, flour and pepper
4. Stir in 1 cup of cheese, bacon and mushrooms
5. Pour into buttered 9-inch square baking pan
6. Sprinkle with remaining cheese
7. Bake for 20 – 25 minutes until eggs are set in centre