Oven Baked OmeletteSubmitted by: MOMOFCHANCE
2 C fat-free egg substitue
1/2 cup non-fat milk
1/2 cup reduced fat cheese
1 cup bell peppers (any color) - I use half green/red
1/2 cup slicd mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 Tbsp. reduced-fat Parmesean-style grated topping
3/4 tsp garlic powder
1/2 tsp black pepper
Spray a deep, round casserole dish (about 9 inches wide) with nonstick spray. Pour egg, substiute and milk into the dish. Add shredded cheese, tomatoes, garlic powder, and black pepper, and stir until mixed well. Set aside.
Bring a large pan sprayed with nonstick spray to high heat on the stove. Saute peppers, onions and mushrooms for about 2 minutes, stirring occasionally, just long enough to btown the outsides of the vegetables. Add the veggie mixture to the cassserole dish and mix well.
Bake in the oven for 30 minutes. Carefully remove the dish from the oven and evenly cover with Parm-style grated topping.
Return dish to the oven and bake for 20-25 mins, until the top puffed and the omelette is firm.
Allow to cool slightly before serving, then cut into four slices. Finish with any optional toppings if you like (salsa, ketchup, hot sauce, etc).
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMOFCHANCE.