Hungry Girl's Ginormous Oven-Baked Omelette |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 20 |
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This recipe came entirely from . This omelet is huge and chock-full of protein. Ingredients:
2 cups fat-free liquid egg substitute |
1/2 cup nonfat milk |
1/2 cup reduced-fat shredded cheese |
1 cup sliced bell pepper |
1 cup sliced mushrooms |
1/2 cup sliced tomato |
1/2 cup sliced onion |
1/2 cup fresh spinach, chopped |
1 tablespoon reduced-fat parmesan cheese |
3/4 teaspoon garlic powder |
1/8 teaspoon black pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, spinach, garlic powder, and black pepper. Mix well, and then set aside.
3. Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well.
4. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm).
5. Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients such as sugar-free ketchup or salsa (or any of your fave omelet toppers!).
6. tip: make the night before so you can have a breakfast that only needs to be reheated for the morning.
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