Just home from 4 days with Dad. DH had training for work, so we stayed with Dad. I made meals my Dad was hungry for, stuff my Mom always made for him, chuck roast w/onion soup mix and mushroom soup, my paternal grandmother's onion bacon potato pancakes with homemade applesauce, and then yesterday his friend came for breakfast and I made 24 Hour Wine and Cheese Omelet and served it with the leftover applesauce and cinnamon streusel muffins. (box mix).Now I'm home concentrating on Thanksgiving, (I'm doing yams and deserts to take to my brother's home), and the cookie exchange. Thought I'd post the recipe's from our visit with Dad, (some may be reposts). Here's the Omelet to start:

24-Hour Wine & Cheese Omelet
From Desert Cookery

1 large loaf French or Italian bread, torn into small pieces
6 Tablespoons unsalted butter
3/4 lb. Swiss cheese, shredded
1/2 lb. Monterey Jack cheese, shredded
1/2 to 1 cup chopped cooked bacon, salami,ham, shrimp or green pepper (uncooked pepper is fine) or any combination (all optional)
16 eggs
3 1/4 cups milk
1/2 cup dry white wine
4 large green onions, minced
1 Tablespoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon cayenne
1 1/2 cups sour cream
1 cup freshly grated Parmesan cheese

Butter two 13X9 baking dishes. Spread bread over bottom & drizzle with butter. Sprinkle with Swiss & Jack cheeses & any optional ingredients you wish to use.

Beat together eggs, milk, wine, green onion, mustard, pepper & cayenne until foamy. Pour over cheese. Cover dishes with foil, crimping edges. Refrigerate overnight or up to 24 hours. Removed from refrigerator 30 minutes before baking.

Bake covered in preheated 325 oven about 1 hour. Uncover, spread with sour cream & sprinkle with Parmesan. Bake uncovered until lightly browned, about 10 minutes more. Serve with salsa if desired.

Over time I have just used this recipe as a base, using whatever I have on hand. For example, I have quartered this recipe, used mozzarella as one of the cheeses, added sauteed mushrooms, various colors of bell peppers & substituted dry mustard when I was out of Dijon.

All in all, it’s very versatile and quite yummy. You could also use yogurt instead of sour cream, I am almost sure.