gouda tomato oven omelet

8 slices Western Family Bacon, chopped
3 green onions, chopped
175 mL (3/4 c) tomatoes, chopped
15 mL (1 tbsp) Western Family All-Purpose Flour
6 Eggs
250 mL (1 c) milk
300 mL (1 1/4 c) Western Classics Dutch Gouda Cheese
15 mL (1 tbsp) Western Family Parmesan Cheese

1. Preheat oven to 350°F (180°C). In large fry pan cook bacon until crisp. Drain, reserving 5 mL (1 tsp) of drippings. Set bacon aside. Sauté onions in reserved drippings until tender; add tomatoes to pan. Sprinkle flour over vegetables; toss lightly to coat.

2. In large bowl, lightly beat eggs. Stir in milk. Add vegetable mixture, reserved bacon and gouda cheese.

3. Pour into greased 2L (2 qt) shallow rectangular baking dish. Sprinkle with parmesan cheese. Bake for 20 - 25 minutes.

To reduce the fat and cholesterol in this recipe, use low-fat milk and substitute half the egg yolks with egg whites.

Nutritional analysis per serving:
No of Servings: 5; Cal: 310kcal; Fat: 21g; Carbohydrate: 7g; Fiber: 1g;
Protein: 23g