Veggie Oven Omelette
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 211.3
- Total Fat: 13.3 g
- Cholesterol: 280.7 mg
- Sodium: 794.2 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.2 g
- Protein: 11.6 g
View full nutritional breakdown of Veggie Oven Omelette calories by ingredient
Number of Servings: 4
Ingredients
-
1/4 pound good thick-cut bacon (about 5 strips)
1 tablespoon unsalted butter
1 cup medium-diced potato
1/2 cup chopped yellow onion
1/2 cup chopped green pepper
5 extra-large eggs
2 tablespoons 2% milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
Directions
Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato, yellow onion, and green pepper. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions.
When the potato is cooked, add the bacon to the pan and pour the egg mixture over the onion, pepper, potato mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are cooked in the center.
Serve hot directly from the pan.
TIP: add whatever vegetables sound good to you.
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHVAL.
Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato, yellow onion, and green pepper. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions.
When the potato is cooked, add the bacon to the pan and pour the egg mixture over the onion, pepper, potato mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are cooked in the center.
Serve hot directly from the pan.
TIP: add whatever vegetables sound good to you.
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHVAL.