Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Eggs 1 cn (4 Oz) Mushroom, drained and
1/2 c Milk -chopped
1 ts Salt 1 lb Cheddar Cheese, shredded
1 cn Cream Of Mushroom Soup, 1/2 c Onion , chopped
-(10 3/4 Oz) 1/2 c Green Pepper, chopped

1. Beat the eggs, milk and salt together. Place in a skillet, (prefer
nonstick) and cook only until heated through and beginning to
thicken, but still pourable. DON'T SCRAMBLE! Pour mixture into a 9 x
13 x 2-inch ovenproof pan.

2. Mix together the remaining ingredients. Spoon evenly over the egg
mixture and refrigerate overnight.

* Preheat oven to 250 F.

3. Bake the omelet for 1 hour, or until the mixture is firm. Cut into
squares to serve.

Note. This recipe lends itself your creative juices. Try other
combinations of ingredients.

Another gem of a recipe from Laurie Rasmussen from the section on the
UPPER PENINSULA STATE FAIR of Escanaba, Mich. Fair dates: 3rd week of
August, 6 days, Tues through Sat.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-03-95 (159) Fido:
Cooking

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