Title: Kansas Omelet
Categories: Cheese
Yield: 6 Servings
| 12 | | Slices thick white toasting |
| | | Bread |
| 6 | | Eggs |
| 1 1/2 | c | Milk |
| | | Salt and pepper to taste |
| 1/2 | lb | Flavorful ham, finely diced |
| 2 | c | Grated white cheddar cheese |
1. Butter a shallow 10 inch baking dish. Remove the crust from the bread
and cut the bread into fourths. 2. In a small bowl, whisk togethr the
eggs and milk. Add plenty of salt
and pepper. 3. Put a third of the bread into the bottom of the baking
dish, over-
lapping the squares. Add half of the ham, then half of the cheese.
Continue layering in this way, ending with bread. 4. Ladle the egg
mixutre onto the bread, letting it trickle down the
sides of the pan. 5. Cover the dish tightly with plastic wrap.
Refrigerate it overnight
or for as long as 2 days. 6. Set the oven at 400F. Bake the omelet for
50-55 minutes or until it
it browned and puffed. Serve at once, using a large metal spoon. ---