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Baked Salmon Omelet

1 cup (15 1/2 oz.) Salmon
1 dozen eggs, beaten
1/2 cup flour
1/2 cup milk
1 tsp. baking powder
1/2 tsp. salt
Dash liquid hot pepper sauce
2 cups (8 oz.) Monterey Jack cheese
1 (10 oz.) package frozen chopped spinach, thawed & drained


Drain and flake Salmon. Set aside. In blender, combine eggs, flour, milk, baking powder, salt and liquid hot pepper sauce. Blend 3 minutes until smooth. Toss together Salmon, cheese and spinach. Sprinkle into buttered 9 x 13 x 2-inch baking dish. Pour egg mixture over ingredients in baking dish.


Bake in 400 degree oven for 15 minutes. Reduce heat to 350 F and cook for 15 to 20 minutes, or until center is firm.


Serves 14 to 16



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