Springtime Baked Omelet

Melt butter in a large, non-stick, oven-safe frying pan over medium-high heat.  Add mushrooms and onions.  Cook and stir until mushrooms are browned and onions are translucent, about 8 to 10 minutes.

Whisk together eggs, flour and milk in a large bowl.  Stir in peas, ham and cheese.  Season with salt and pepper, to taste.  Pour egg mixture into skillet.  Stir gently to incorporate mushrooms and onions.  Cook, without stirring, until eggs start to cook around the edges, about 5 minutes.

Place pan in oven and bake, uncovered, for 35 to 40 minutes or until set in the middle.  Cut into wedges and serve.