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Omelets: Vegetarian Omelet




Source of Recipe


B&B at Taylor's Corner, Woodstock, CT


List of Ingredients




6 slices of bread
Pieces of cooked Cauliflower, Broccoli, Zucchini or Summer Squash, etc.
1 cup grated sharp cheddar cheese (or cheese of your choice)
6 eggs
2 cups milk
seasoning to taste


Recipe



Spray 9x13 pan with Pam. Layer bread to cover bottom of pan. Place the vegetables on the bread; then cheese. Beat eggs with milk using wire whisk. Pour over all. Season to taste. Cover with plastic wrap and place in refrigerator overnight. Bake next morning 35 minutes at 350 degrees. (Can also be assembled just before baking.)

Variations:

Sausage Omelet
Replace the vegetables with 3/4 to 1 pound of bulk sausage, broken up and browned.

Mushroom Omelet: (for winter when fresh vegetables are not as plentiful)
Replace cooked vegetables with a can of mushroom stems and pieces and a small amount of onion flakes.