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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.7
  • Total Fat: 4.8 g
  • Cholesterol: 5.4 mg
  • Sodium: 405.3 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 22.4 g

View full nutritional breakdown of HG Oven-Baked Omelette calories by ingredient
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HG Oven-Baked Omelette

Submitted by: KINI08

Introduction

Thanks to hungry-girl.com ! Thanks to hungry-girl.com !
Number of Servings: 4

Ingredients

    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

Directions

[Entered to make tracking easier]

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

Number of Servings: 4

Recipe submitted by SparkPeople user KINI08.





TAGS:  Poultry |

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Member Ratings For This Recipe

  • This is so good! I bake it the night before and then have it for breakfast during the work week. Great way to get rid of left over veggies too! Yummy! - 8/9/09

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