Alaska Wolf House B&B

Juneau, Alaska

Specialty Recipe

Chile Jack Oven Omelet

Ingredients

6 eggs

3/4 cup water

1/4 cup nonfat dry milk

1/2 teaspoon salt

1/2 teaspoon Mexican seasoning, or 1/8 teaspoon each oregano, garlic, cumin, and black pepper

1-2/3 cups grated Monterey Jack cheese

3 Tablespoons chopped green chili peppers

This oven omelet is wonderful served with a fruit platter arranged with fresh pineapple spears, watermelon wedges and bunches of grapes. Serve Toasted Cinnamon Slices for a festive breakfast (see recipe at the bottom of the page).

Beat eggs until light. Stir in water, powdered milk, salt, seasonings, cheese, and peppers. Pour into a lightly buttered 9-inch pie pan. Bake in a 350-degree oven for 35 minutes or until puffed and golden brown. Cut in wedges. (Note: may be prepared in advance. Refrigerate, covered, up to 1 day. Increase the baking time by 10 minutes if chilled.)

Toasted Cinnamon Slices: Slice a long loaf of French bread into 12 slices. Spread them lightly with whipped, sweet butter. Sprinkle with a mixture of 1-1/2 teaspoons cinnamon and 3 Tablespoons sugar. Broil until toasted.

Serves: 4 to 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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