4 tbsp. butter
1 lb. fresh mushrooms or 2 cans sliced mushrooms
1 green pepper, cut in rings
1/2 c. sliced onion
8 eggs
1/3 c. milk
1 tsp. salt
1/4 tsp. ground black pepper
1/2 lb. breakfast sausage links, cooked

Melt butter in large skillet. Add green pepper, mushrooms and onion. Cook vegetables until tender, about 5 minutes. Set aside. Beat eggs with milk, salt and pepper. Stir in sauteed vegetables. Pour the mixture into a buttered 10 inch quiche pan or a 1 quart shallow baking pan. (Do not use a quiche pan with a removable bottom or the liquid filling will seep out.) Top the egg mixture with the sausages, arrange in a pinwheel fashion or other attractive design.

Bake in a preheated 350 degree oven for 25 minutes or until a knife inserted in the center comes out clean. Recipe makes 6 servings. This pinwheel omelet looks like a quiche, but it eliminates the pie crust underneath. It bakes in the oven, so there is not last minute fussing.