My Aunt Skeet made this baked omelet on special occasions when the family gathered for brunch. She was a great cook and many of her recipes are still used by my family members. She loved to cook for a crowd well into her 90's. Most of her recipes will serve 10 to 12 people generously.

3	cups	cooked ham finely chopped
12	large	eggs
1/2	cup	self-rising flour
8	oz	pepper jack cheese, grated
8	oz	extra sharp cheddar cheese, grated
1	cup	cottage cheese
1/2	cup	bell pepper, finely chopped
1/2	cup	small green onions, finely chopped
1	tsp	salt (optional)
1/4	tsp	pepper
1/4	tsp	Tabasco sauce (optional)
2	cups	toasted bread crumbs
1/2	cup	fesh parsley, finely chopped
		Pam cooking spray

• Preheat oven to 400 degrees.
• Spray a 9 x 13 pan with Pam and spread the ham mixed with 1 cup of the bread crumbs on the gottom of the pan.
• Mix the cheeses together and spread half over the ham and bread crumbs in pan.
• Spread the bell pepper and green onions over the mixture in pan.
• Beat the eggs in a bowl until lemon colored, stir in the sifted flour and seasonings and blend well. Pour over casserole.
• Add remaining cheeses over the top and bake at 400 degrees 12 - 15 minutes (until the cheese on top is melted and bubbling). Reduce oven heat to 350 degrees.
• Remove pan from oven and spread remaining cup of bread crumbs over top of casserole. Return to oven and bake at 350 degrees until golden brown and set (about 15 - 20 minutes).
• Remove from oven and transfer to serving dish. Sprinkle the chopped parsley over the top and enjoy.

  This casserole will serve 12 people generously.