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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Your gang will look forward to their morning meal when you prepare the omelet Wendy Fawcett shares from Gillam, Manitoba. Packed with tomato, broccoli, ham and reduced-fat cheese, It's an easy brunch dish to serve your bunch on Easter Sunday. Ingredients:
10 egg whites |
5 eggs |
1 cup fat-free milk |
1/4 teaspoon seasoned salt |
1/4 teaspoon pepper |
1-1/2 cups cubed fully cooked lean ham |
1 cup chopped fresh broccoli |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 medium tomato, seeded and chopped |
3 tablespoons finely chopped onion |
Directions:
1. In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a 10-in.ovenproof skillet coated with cooking spray. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° for 30-35 minutes or until eggs are almost set. Broil 4-6 in. from the heat for 1-2 minutes or until the eggs are set and top is lightly browned. Yield: 6 servings.
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