Early-Riser Oven Omelet Recipe

Early-Riser Oven Omelet Recipe photo by Taste of Home

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Your gang will look forward to their morning meal when you prepare the omelet Wendy Fawcett shares from Gillam, Manitoba. Packed with tomato, broccoli, ham and reduced-fat cheese, It's an easy brunch dish to serve your bunch on Easter Sunday.

This recipe is:

Healthy

Diabetic Friendly

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Early-Riser Oven Omelet Recipe

Prep: 10 min. Bake: 35 min.

Yield: 6 Servings

10 35 45

Ingredients

10 egg whites
5 eggs
1 cup fat-free milk
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked lean ham
1 cup chopped fresh broccoli
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 medium tomato, seeded and chopped
3 tablespoons finely chopped onion

Directions

In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a 10-in.ovenproof skillet coated with cooking spray. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° for 30-35 minutes or until eggs are almost set. Broil 4-6 in. from the heat for 1-2 minutes or until the eggs are set and top is lightly browned. Yield: 6 servings.

Nutritional Analysis: One slice equals 230 calories, 10 g fat (5 g saturated fat), 210 mg cholesterol, 893 mg sodium, 6 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

Originally published as Early-Riser Oven Omelet in Light & Tasty April/May 2004, p7