EASY baked omelet

*for my family I'll have to at least double this, everyone devoured and enjoyed!

Ingredients

• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until eggs are set.
• Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.

*Can add sprinkled ham, mushrooms, other omelet stuff AFTER rolling and serving. It doesn't roll so great with extra toppings.

Nutritional Analysis:2 slices equals 204 calories, 12 g fat (6 g saturated fat), 238 mg cholesterol, 393 mg sodium, 11 g

carbohydrate, trace fiber, 13 g protein.

Strawberry Soup

I was driving home from work yesterday and thought - what about making a fruit- based soup? Tomato is a fruit, and I love tomato soup. What about strawberries? So last night I looked on the internet for recipes, but I found "strawberry soup" recipes that are basically fruit smoothies in a bowl- not exactly what I was looking for. I wanted to try something hot- like a traditional soup, not a gazpacho or a chilled smoothie. So I made up my own recipe and it was wonderful. I am thinking of trying more fruit soups inthe future. So far this one is my favorite. . . out of the one I have tried.

Strawberry Soup:

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*10 fresh (or frozen-thawed) strawberries

*2C skim milk

*1C water

*1/4C Parmesan cheese

*2T lemon juice

1tsp salt

*3T sour cream

1/8C Finely shredded extra sharp cheddar

3T olive oil

2 tsp honey

Finely blend ingredients with *

Place over low-medium heat (do not boil). Add remaining ingredients and stir often. Let soup barely simmer-not boil- for 5 minutes. Remove from heat, and enjoy!

It was a big hit in the Bush household! Gone fast! Yum!