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Vegetable Omelet Recipe

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This recipe for Vegetable Omelet, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy McGettigan
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 slices of bread, cubed (Copp's LaBrea French bread is good), 8 oz. cubed Monterey Jack cheese, 1 stick of melted margarine, onion powder, red pepper flakes to taste (use less with pepper jack cheese), spinach leaves torn into bite-sized pieces (about 1/2 of a 10 oz. package of pre-washed spinach), tomatoes sliced (4-6 Roma tomatoes make 1 layer), 4-6 more slices of bread, cubed, 8 oz. cubed cheese (4 oz. Swiss, 4 oz. pepper Jack), fresh parsley, fresh thyme, salt and pepper, 5 Egg Beater eggs and 2 cups skim milk, mixed.

Directions:
Directions:
In a 9" x13" pan, sprayed with vegetable cooking spray, put in layers as above. Bake at 300 in glass pan or 325 in aluminum pan for 1 1/2 hours. (If baking ahead to freeze, bake the first 45 minutes and freeze, then finish baking after it's thawed).

Number Of Servings:
Number Of Servings:
6

 

 

 

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