Mushroom Baked Omelet - cooking recipe

Ingredients

1/2 lb. fresh mushrooms or 1 (6 to 8 oz.) can sliced mushrooms
1/2 c. each: chopped onion and diced green pepper
6 Tbsp. butter or margarine
8 eggs
1 tsp. salt
1/8 tsp. black pepper
1 c. milk
1/2 tsp. oregano, crumbled

Preparation

Rinse, pat dry and slice fresh mushrooms or drain canned mushrooms; set aside.
In large skillet, melt 4 tablespoons of butter.
Add onions, green pepper and mushrooms.
Saute for 3 minutes and remove from heat.
In a large bowl, lightly beat eggs with milk, salt, oregano and black pepper.
Stir in sauteed mushrooms.
Pour into buttered 10-inch pie pan or quiche dish (without removing bottom).
Bake at 350\u00b0 until clear, about 40 minutes.
Cut into wedges and serve with mushroom tomato sauce.