Tuesday, June 9, 2009

Oven Baked Omelette

This is from the HUNGRY GIRL website. (I added more veggies below than she has)


-2 cups fat-free liquid egg substitute (like Egg Beaters)
-1/2 cup fat-free milk
-1 cup low fat shredded cheese (fat free doesn't melt as well)
-2 cup sliced bell peppers (any color)
-1 cup sliced mushrooms
-1 cup sliced tomatoes (I like grape!)
-1/2 cup sliced onions
- 3 tbsp. fat free parmesan-style grated topping
-1 tsp. garlic powder
-1/2 tsp. black pepper

Optional toppings: ketchup, salsa, hot sauce

Directions: Preheat oven to 375 degrees. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix together well, and then set aside.Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).