Mexican Omelette

  • 4 eggs
  • 1 cup cottage cheese
  • ½ cup milk
  • ½ cup flour
  • 1 tsp. oregano
  • ½ tsp. basil
  • ¼ tsp. salt
  • 8 oz. Grated cheddar cheese
  • 8 oz. grated Monterey Jack cheese
  • ¼ cup Happy Hal’s
  • 1 jar salsa
  • 1 small can chopped black olives
  • 1 can sliced mushrooms

Preheat oven to 400°.

Lightly grease square glass baking dish.

Mmix well in blender, 1st 7 ingredients. Cover bottom of baking dish with a generous layer of salsa; add a layer of mushrooms. Pour ½ of egg mixture in dish; layer with ½ of grated cheese. Top with light layer of chilies, Happy Hal’s, and black olives and remainder of mushrooms. Then pour on remaining egg mixture and top with remaining cheese. Bake for 30-45 minutes.

Top will puff up and turn golden brown when done. This may take as long as 30 minutes.