Oven Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 large Egg, fresh, whole, raw 2 tbsp Sour Cream, reduced fat 1 cup, chopped Green Peppers (bell peppers) .5 cup, chopped Onions, raw .5 cup, pieces or slices Mushrooms, fresh .25 cup Colby and Monterey Jack Cheese shredded 1 small (1-3/4" to 2-1/2" dia.) Potato, raw 2 tbsp Kirkland Crumbled Bacon Bits 1 tsp Salt .25 tsp Pepper, black
In a medium bowl, beat eggs. Add sour cream and beat until incorporated. Stir in salt and pepper.
Grate the potato. Press potato into bottom of a non-stick, oven-safe, frying pan.
Pour 1/2 the egg mixture over the potato.
Spread the bell peppers, onions, and mushrooms over the potato in the pan.
Sprinkle the bacon crumbles over the vegetables.
Pour the remaining egg mixture over the vegetables.
Sprinkle the shredded cheese on top.
Place in a 375 degree oven for 30 minutes or until the center is firm.
Remove from oven & let cool 5 minutes. Serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DPF1206.
Grate the potato. Press potato into bottom of a non-stick, oven-safe, frying pan.
Pour 1/2 the egg mixture over the potato.
Spread the bell peppers, onions, and mushrooms over the potato in the pan.
Sprinkle the bacon crumbles over the vegetables.
Pour the remaining egg mixture over the vegetables.
Sprinkle the shredded cheese on top.
Place in a 375 degree oven for 30 minutes or until the center is firm.
Remove from oven & let cool 5 minutes. Serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DPF1206.
Nutritional Info Amount Per Serving
- Calories: 187.2
- Total Fat: 9.8 g
- Cholesterol: 241.1 mg
- Sodium: 835.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.9 g
- Protein: 12.5 g
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