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Baked Salmon Omelet

1 (7 oz.) can Salmon
1/2 dozen eggs, beaten
1/8 tsp. Tabasco
1/4 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1 cup diced Monterey Jack
1/2 pint cottage cheese
1 (10 oz.) package frozen chopped spinach, thawed and well drained


Drain and flake Salmon; reserve liquid. Beat eggs; add Salmon, liquid, and Tabasco. Sift together flour, salt, baking powder. Blend into egg mixture. Add Salmon, cheese, and spinach; mix well.


Pour into buttered 8-inch square dish and bake 15 minutes at 400 F, then 15 minutes at 350 F.





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