Baked Omelet

8 eggs
1 16-ounce container of low fat cottage cheese
1 8-ounce package of shredded white cheddar cheese (2 cups)
1  cup Bisquick
1 stick of margarine or butter melted
1 cup milk
Mushrooms
Scallions

Beat eggs.  Add cottage cheese, cheddar cheese, Bisquick, margarine and milk.  Mix and pour in a greased 9 x 13 pan.  Arrange one large slice of mushroom and long scallion tops forming a pattern for slices.  Bake at 350 degrees for 22 minutes, turn and bake an additional 22 minutes.  Serves 8.  Zucchini or asparagus can be used in place of the mushrooms.  You need a light vegetable, or they sink into the omelet.  Serves 8 or 9.

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