Cheddar Tomato Oven Omelet

Ingredients

• 8 slices side bacon, chopped
• Cook bacon until crisp. Drain, reserving 1 T drippings; set aside.
• 1/4 cup sliced green onions
• 3/4 cup seeded, diced tomatos
• Saute onions in reserved drippings until tender, add tomatos to pan.
• 1 T flour
• 1/4 tsp salt
• Sprinkle flour and salt over vegetables, toss lightly to coat.
• 6 eggs
• 1 cup milk
• 1 1/4 cups shredded cheddar, swiss or gouda cheese, divided
• Beat eggs and milk together, add vegetable mixture, 1 cup of cheese, and bacon. Pour into shallow greased 2 quart baking dish.
• 1 T parmesan cheese
• Sprinkle dish with parmesan cheese. Bake at 350F for 25-30 minutes. Remove from oven and sprinkle remaining cheese over top. Let stand 5 minutes.