Oven-baked Veggie Omelet

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Oven-baked Veggie Omelet calories by ingredient
Submitted by:

Introduction

Great for Breakfast, Lunch or Dinner. Serve with hard roll. Great for Breakfast, Lunch or Dinner. Serve with hard roll.
Number of Servings: 1

Ingredients

    Bacon, 1 slice
    1/2 C onion, chopped
    1/2 C mushrooms, sliced
    2 oz. Cherry tomatoes, cut in half
    2 oz. green peppers, diced
    1/2 C butternut squash, pureed
    1 C fresh spinach, wilted
    2 T. Feta cheese, crumbled
    2 large eggs, whisked

Directions

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.

TAGS:  Side Items |

Rate This Recipe