Omelette Loaf Recipe
Ingredients
| 1 loaf French bread, halved lengthwise | ||
| Margarine | 1/4 Cup (16 tbs), softened | |
| 4 ounces Monterey Jack cheese, sliced and cut in triangles | ||
| Eggs | 6 Small, beaten | |
| Tomato | 1 Cup (16 tbs), diced | |
| 1 3-ounce can chopped mushrooms, drained | ||
| Evaporated milk | 1/2 Cup (16 tbs) | |
| 1/4 cup sliced green onion | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
Directions
Scoop out center of bottom half of bread; leave a 1-inch shell.
Spread both halves with 1/4 cup margarine; toast under broiler.
Arrange cheese on bottom half.
Combine next 7 ingredients.
In skillet melt remaining margarine; add egg mixture.
Cook over low heat till set, 5 to 8 minutes, folding over so uncooked egg goes to bottom.
Spoon over cheese; replace top of bread.
Slice
Spread both halves with 1/4 cup margarine; toast under broiler.
Arrange cheese on bottom half.
Combine next 7 ingredients.
In skillet melt remaining margarine; add egg mixture.
Cook over low heat till set, 5 to 8 minutes, folding over so uncooked egg goes to bottom.
Spoon over cheese; replace top of bread.
Slice
Chef
