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Mushroom Omelette Soufflé Recipe
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Mushroom Omelette Soufflé

6 to 8 extra large eggs, beaten
1/3 cup milk
salt
pepper
1/2 cup shredded cheese (Cheddar Monterey Jack)
3/4 cup sliced mushrooms


Combine ingredients. Bake in a buttered casserole dish at 350° for 30 minutes or until a knife inserted in the center comes clean.

Serves 4.


 

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