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Baked Omelet Recipe

There's lots of stuff to like in these tasty baked egg squares from Bill Tucker of Chattanooga, Tennessee. The family-size dish is loaded with green chilies, ham, mushrooms, green pepper and onion.

This recipe is:

Diabetic Friendly

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Baked Omelet Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

2 cups (8 ounces) shredded Monterey Jack cheese
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 can (4 ounces) mushroom stems and pieces, drained or 1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup cubed fully cooked ham
12 eggs or 3 cups egg substitute
1/2 cup milk
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Dash pepper

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Analysis: One serving (prepared with reduced-fat cheese, fresh mushrooms, lean ham and egg substitute) equals 193 calories, 9 g fat (4 g saturated fat), 25 mg cholesterol, 644 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Baked Omelet in Quick Cooking March/April 2001, p38