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Baked Salmon Omelet

1 (15 1/2 oz.) can Salmon
1 dozen eggs, beaten
1/8 tsp. Tabasco
1/2 cup flour
1/2 tsp. salt
1 tsp. baking powder
2 cups sliced Monterey Jack cheese
1 pint cottage cheese
1 (10 oz.) package frozen chopped spinach, thawed, drained


Drain and flake Salmon, reserve liquid. Add Tabasco to Salmon liquid and to beaten eggs. Sift flour, salt and baking powder. Blend into egg mixture. Add Salmon, cheeses, drained spinach. Mix well. Pour into buttered 9"x13" pan. Bake at 400 F for 15 minutes. Reduce heat to 350 F for 15 more minutes.


Serves 14 to 16



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