QUICK OVEN OMELET

 This recipe is from an old Southern Indiana church cookbook.

10 eggs

1/2 c milk (if you want, use cream instead of milk)

1 c shredded Cheddar cheese

1 c finely chopped cooked ham or cooked bacon

1/4 c chopped green pepper

1/4 c chopped onion

In a bowl, beat eggs and milk until light and fluffy. Stir in cheese, ham or bacon, green pepper and onion. Pour into greased 9-inch square baking dish. Bake at 400 degrees for 25 minutes or until golden brown.

Yield: 4 to 6 servings

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