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Baked Omelet

 Baked Omelet
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.
8 ServingsPrep: 15 min. Bake: 25 min.

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 Facts: 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,

2 of 2

Baked Omelet (continued)

Nutritional Facts: 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.