MAKEOVER: HG Oven-Baked Omelette (by JENNFIT22)

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

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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 parmesan 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 favorite omelette toppers!).

MAKES 4 SERVINGS