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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - January 9, 2009

Baked Vegetable Omelet

Serves: 6


        

  Download this recipe.

1 cup shredded Monterey Jack cheese (4 ounces)
1 1/2 cups chopped broccoli or 1 pkg. (10 ounces) frozen chopped broccoli, thawed and drained
2 medium tomatoes coarsely chopped
2 cups shredded cheddar cheese (8 ounces)
1 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs


1. Heat oven to 350.

2. Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8 x 8 x 2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.

3. Bake uncovered until egg mixture is set, 40 to 45 minutes. Let stand 10 minutes before cutting.


From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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