An oven baked omelet is the perfect breakfast if you're making eggs for a crowd. Simply sauté whatever veggies you like, pour into a baking dish, top with cheese and eggs, and bake! My family loved this fluffy, tasty omelet, and I loved that I didn't have to spend time at the stove making omelets one by one, worrying that the ones prepared first would get cold and then overcooked from being reheated...you get the idea. You can make so many variations of this omelet (I have some suggestions listed at the end of this recipe), so experiment with ingredients to find your favorite. Makes 4-6 Servings Ingredients: ½ onion, diced 1 red bell pepper, seeded and diced 2 Roma tomatoes, seeded and diced 9-10 oz. chopped spinach, cooked ½ cup reduced fat shredded cheddar cheese 8 eggs 1/3 cup skim milk Kosher salt and black pepper, to taste Directions: 1. Preheat the oven to 400 degrees, and coat a baking dish with cooking spray. 2. Coat a skillet with cooking spray and sauté the onion and peppers over medium heat for 5 minutes. 3. Add the tomatoes and spinach to the skillet, stir to combine and cook for 1-2 minutes, and turn off the heat. Pour the vegetable mixture into the baking dish, and top with cheese. 4. In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the cheese, and bake for 22-25 minutes, or until the eggs are cooked through. Variations:
-Use different vegetable and cheese combinations: -Spinach + Tomatoes + Goat Cheese -Mushrooms + Spinach + Avocado + Feta Cheese -Red and Green Bell Peppers + Onions + Zucchini + Cheddar Cheese -Broccoli + Tomatoes + White Cheddar Cheese -Asparagus +Mushrooms + Swiss Cheese -Onions + Peppers + Tomatoes + Jalapenos + Monterrey Jack Cheese -Add diced, cooked ham or bacon to the vegetable mixture. -Add hot sauce or salsa for a spicy omelet.
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