HG's Ginormous Oven-Baked Omelette

Healthier_Me

PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*

Make it at night, and then have a great protein-packed breakfast ready in seconds in the morning (just heat 'n eat!)...





Ingredients:
2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper
Optional toppings: ketchup, salsa, hot sauce

Directions:
Preheat oven to 375 degrees.

Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.

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.

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). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).

MAKES 4 SERVINGS

Healthier_Me

PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*

Make it at night, and then have a great protein-packed breakfast ready in seconds in the morning (just heat 'n eat!)...





Ingredients:
2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper
Optional toppings: ketchup, salsa, hot sauce

Directions:
Preheat oven to 375 degrees.

Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.

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.

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). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).

MAKES 4 SERVINGS

Phoenix_Rising

Thanks, looks yummy!

Jackie_W

Thanks, I've been looking for a new breakie - can't wait to try it out

Phoenix_Rising

I love breakfast food. Might make this one for dinner one night!