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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.1
  • Total Fat: 6.4 g
  • Cholesterol: 9.1 mg
  • Sodium: 399.4 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 22.2 g

View full nutritional breakdown of Oven Baked Omelet calories by ingredient
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Oven Baked Omelet

Submitted by: KIKIBUGT

Introduction

SO yummy and filling.. great for a special breakfast or a regular day. SO yummy and filling.. great for a special breakfast or a regular day.
Number of Servings: 4

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


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Directions

Makes 4 servings

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 20 minutes, sprinkle Parmesan cheese on top and cook 10 minutes longer.

Number of Servings: 4

Recipe submitted by SparkPeople user KIKIBUGT.






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Member Ratings For This Recipe

  • This is almost exactly the Hungry Girl Ginormous oven-baked omelet; but she has you bake it for 30 min before adding Parm topping. Then put back in oven for another 20-25 min until top is puffed & omelet is firm. Maybe that would help...
    Great recipe whoever it's from! - 2/21/12

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  • This was very tasty! However, I needed to cook it longer and/or at a higher temperature. I followed the recipe exactly, but by the end of the cooking time it was still pretty watery. I'll definitely try it again, though. Thanks for sharing! - 2/20/10

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