Spinach, Mushroom, and Swiss Baked Omelet with Muffin Biscuits

Spinach, Mushroom and Swiss Baked Omelet

½ Cup Spinach

1/3 Cup Mushroom, sliced

6-8 eggs

1/3 Cup Milk

½ Cup Swiss Cheese, grated

Black Pepper to taste

Nutmeg to taste

Cook the mushrooms and spinach over medium heat until all the liquid is rendered from the spinach and mushrooms.

Blend together eggs, milk, pepper and nutmeg at high speed in a blender. By mixing in the blender the eggs will turn out light and fluffy. Pour the egg mixture into a well greased oven proof skillet, such as an iron skillet or omelet pan.

Stir into the egg mixture the mushrooms and spinach. Sprinkle over top the grated Swiss cheese.

Bake in a 325° oven for 25 minutes or until the eggs are firm.

Muffin Biscuits

These are easy to make biscuits and are always a favorite. They are crumbly and buttery in flavor.

1 3/4 Cups All-Purpose Flour

1 tsp Salt

2 ½ tsp Double-Acting Baking Powder

6 Tbs Chilled Butter

1 Cup Milk

Mix the flour, salt, and baking powder in a large bowl. Cut the butter with a pastry blender into the dry mixture. Make a well in the center and pour in the milk. Stir for one minute.

Fill well greased muffin tins with batter to make shapely biscuits.

Bake for 20-25 minutes at 400° or until golden brown.

Serve warm with butter.