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. Serves 6 Butternut Soup 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. Purée. Chicken Soup 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.
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