Early-Riser Oven Omelet
Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. —Wendy Fawcett, Gillam, Manitoba
Ingredients
- 10 large egg whites
- 5 large eggs
- 1 cup fat-free milk
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1-1/2 cups cubed fully cooked ham
- 1 cup chopped fresh broccoli
- 1 cup shredded reduced-fat cheddar cheese
- 1 medium tomato, seeded and chopped
- 3 tablespoons finely chopped onion
Reviews
This was really good. I forgot to add the broccoli the first time and it was good without. I'd like to try with. I used a 9" pie plate and it worked perfect. Will definitely make for family and friends for brunch.
A good way to use up extra eggs. This is pretty fast to make. We've had it for supper. I'm sure it would be easy to substitute other meats or veggies.