Oven-Baked Western Omelet
3 green onions, sliced
1/2 cup chopped sweet red pepper
1 Tbsp. canola oil
6 eggs, lightly beaten
1 cup shredded Swiss cheese
6 oz. cubed, fully cooked ham
1/2 cup water
In a 10-inch ovenproof skillet, sauté the onions and pepper in oil for five minutes.
In a large bowl, combine eggs, cheese, ham and water.
Pour over vegetable mixture.
Bake uncovered at 375º for 15 to 20 minutes or until set.
Sauté 1/2 sliced onion with a pinch of thyme in butter until soft.
Add salt, pepper and 2 pounds diced butternut squash.
Add 5 cups chicken broth.
Simmer until tender.
Chop 1 stalk celery, 1 onion, 2 carrots and 1 Tbsp. thyme.
Sauté in butter until tender.
Season with salt and pepper.
Add 6 cups chicken broth and simmer for 20 minutes.
Add 2 cups shredded chicken.
Add to this 1 cup rice.
Simmer until the rice is done.