Oven Baked Veggie Filled Omelet
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By Sela Young
Oven Baked Veggie Filled Omelet
4 steps
Prep:10minCook:50min
Passionate Penny Pincher, Gluten-Free, Week 7
Updated at: Wed, 24 Jan 2024 22:56:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
1
Low
Nutrition per serving
Calories234.8 kcal (12%)
Total Fat15 g (21%)
Carbs4.3 g (2%)
Sugars2 g (2%)
Protein20.2 g (40%)
Sodium725.4 mg (36%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Preheat oven to 350°F.
Step 2
2. In a large bowl, combine eggs and milk. Beat with an electric mixer until frothy. Mix in salt and hot sauce. Stir in Canadian bacon, olives, tomatoes, green onions, mushrooms and cheese.
eggs10
milk⅓ cup
salt½ tsp
hot sauce3 dashes
Canadian bacon6 oz
sliced black olives4 oz
Roma tomatoes2
green onions¼ cup
fresh mushrooms⅓ cup
colby jack cheese¾ cup
Step 3
3. Pour into a greased 8-inch square baking dish. Cover with lid or aluminum foil.
Step 4
4. Bake 40-50 minutes or until eggs are set in the center of the omelet.
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