Baked Spinach & Mushroom Omelet

 

Most of my friends know that I have never really liked eggs. I’ve always thought that eggs had a weird texture and I’ve tried to like them over and over again but have never succeeded…until about a month ago in Auburn. My friend’s sweet Mom made us a baked omelet and it was delicious. I was excited to finally have a version of eggs that I liked. If you are a picky egg eater, then you should definitely try this recipe.

Here is the recipe for our twist on the baked omelet:

Ingredients

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  • 11 eggs (you can use a dozen, we only had 11)
  • 1 package sliced mushrooms
  • 1 bag frozen spinach
  • Shredded cheddar cheese
  • Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking pan.

2. Beat together eggs. Add salt and pepper.

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3. Pour into greased baking dish. Bake for 5-7 minutes until all the edges have cooked.

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4. Meanwhile, saute mushrooms. Thaw and drain spinach.

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5. Once edges have cooked, top eggs with mushrooms, spinach, and cheese.

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6. Bake for about 25-30 minutes, or until eggs have cooked completely and cheese has melted.

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