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Name: Ginormous Oven-Baked Omelette 140
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 cups fat free egg substitute; 1/2 cup fat free milk; 1/2 cup reduced fat cheese shredded; 1 cup bell peppers sliced; 1 cup mushrooms sliced; 1/2 cup sliced tomatoes; 1/2 cup sliced onions; 1 tablespoons reduced fat parm; 3/4 teaspoon garlic powder; 1/8 teaspoon black pepper

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INGREDIENTS

2 cups fat free egg substitute
1/2 cup fat free milk
1/2 cup reduced fat cheese ; shredded
1 cup bell peppers ; sliced
1 cup mushrooms ; sliced
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tablespoons reduced fat parm
3/4 teaspoon garlic powder
1/8 teaspoon black pepper

INSTRUCTIONS

Preheat oven to 375 degrees

Spray a deep round casserole dish with spray. Pour egg and milk into dish. Add cheese, tomatoes, garlic powder and black pepper and stir until mixed well. Set aside.

Bring a large pan sprayed to high heat over stove. Saute peppers, mushrooms and onions for about 2 minutes, stirring occasionally, just long enough to brown the outsides of the veggies. Add the veggie mixture to the casserole dish and mix well.

Bake in the oven for 30 minutes. Carefully remove dish from the oven and evenly cover with Parm.

Return dish to the oven and bake for 20 to 25 mintues, until the top has puffed and the omlette is firm.

Allow to cool slightly before serving, then cut into four slices

NOTES

Per serving (1/4th recipe) 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugar, 18g protein

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Ginormous Oven-Baked Omelette  140

2 cups fat free egg substitute
1/2 cup fat free milk
1/2 cup reduced fat cheese shredded
1 cup bell peppers sliced
1 cup mushrooms sliced
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tablespoons reduced fat parm
3/4 teaspoon garlic powder
1/8 teaspoon black pepper

Preheat oven to 375 degrees

Spray a deep round casserole dish with spray.  Pour egg and milk into dish.  Add cheese, tomatoes, garlic powder and black pepper and stir until mixed well.  Set aside.

Bring a large pan sprayed to high heat over stove.  Saute peppers, mushrooms and onions for about 2 minutes, stirring occasionally, just long enough to brown the outsides of the veggies.  Add the veggie mixture to the casserole dish and mix well.

Bake in the oven for 30 minutes.  Carefully remove dish from the oven and evenly cover with Parm.

Return dish to the oven and bake for 20 to 25 mintues, until the top has puffed and the omlette is firm.

Allow to cool slightly before serving, then cut into four slices

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 4 Servings

Calories: 56
Calories from Fat: 11 (20%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 3.5mg		1 %
Sodium 104.3mg		4 %
Potassium 212.5mg		6 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 5g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 56

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