Boulder Lake Lodge

Pinedale, Wyoming

Specialty Recipe

Baked Ham and Cheese Omelet

This is an old-fashioned, ranch style breakfast. If you don't have a cast iron skillet, bake in a glass pan.

Ingredients

1-1/2 eggs per person

Evaporated milk - 1/2 cup per every dozen eggs

yellow onion, finely chopped

chopped ham (varies depending on if you are serving meat on the side)

cheddar cheese to taste

salt - 1/2 teaspoon per 18 eggs

pepper as desired

Beat eggs and evaporated milk until well blended. Add seasonings and mix. Add ham and cheese, stirring to coat. Saute onion in butter in cast iron skillet for a few minutes. Add the egg mixture and place in oven to bake. Using a long spatula, lift egg mixture every 10 minutes or so until done. Sprinkle cheese and parsley on top.

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