Oven-baked Veggie Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Bacon, 1 slice1/2 C onion, chopped1/2 C mushrooms, sliced2 oz. Cherry tomatoes, cut in half2 oz. green peppers, diced1/2 C butternut squash, pureed1 C fresh spinach, wilted2 T. Feta cheese, crumbled2 large eggs, whisked
1. Preheat oven to 425 F.
2. Dice bacon and cook until crisp-set aside.
3. Sautee onion, mushrooms until tender-add tomatoes, peppers 1 min., add spinach, stir, cover pan & remove from heat.
4. Whisk Eggs together with squash.
5. Combine ingredients in oiled glass pie dish or oven-proof skillet. Add egg mixture and sprinkle with cheese.
6. Bake omelet 8-12 min. until puffy around edge and solid in center. Remove from oven, rest 5 min. Serve & enjoy.
Serving Size: Single serving
Number of Servings: 1
Recipe submitted by SparkPeople user ARVILLA2.
2. Dice bacon and cook until crisp-set aside.
3. Sautee onion, mushrooms until tender-add tomatoes, peppers 1 min., add spinach, stir, cover pan & remove from heat.
4. Whisk Eggs together with squash.
5. Combine ingredients in oiled glass pie dish or oven-proof skillet. Add egg mixture and sprinkle with cheese.
6. Bake omelet 8-12 min. until puffy around edge and solid in center. Remove from oven, rest 5 min. Serve & enjoy.
Serving Size: Single serving
Number of Servings: 1
Recipe submitted by SparkPeople user ARVILLA2.
Nutritional Info Amount Per Serving
- Calories: 367.4
- Total Fat: 18.0 g
- Cholesterol: 394.5 mg
- Sodium: 572.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 7.5 g
- Protein: 24.6 g
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