Iron Skillet Omelet

Larry Renshaw

1 C Chanterelles
1 C Milk 8 Eggs
1 lb Chopped Swiss Cheese Salt & Pepper to taste
3 C Diced Potatoes 1 lb Bacon
1/4 C Chopped Green Bell Pepper

Cook 1 pound of bacon until done. Crumble the bacon into small pieces and set aside. Set oven to broil and preheat to 400°. Peel and dice potatoes. Sauté in a large cast iron skillet with a little oil until tender. Remove from heat. Combine the bacon and the remaining ingredients in a mixing bowl and add the mixture to the skillet. Cook over medium heat on a surface burner until mixture starts to bubble. Transfer to oven an continue cooking until the surface starts to bubble again. Remove from oven to surface burner. Continue alternating until the omelet is set. Check doneness with a toothpick like you would a cake. Be careful not to burn the mixture!