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Oven Baked Veggie Filled Omelet
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Sela Young
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

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.
eggseggs10
milkmilk⅓ cup
saltsalt½ tsp
hot saucehot sauce3 dashes
Canadian baconCanadian bacon6 oz
sliced black olivessliced black olives4 oz
Roma tomatoesRoma tomatoes2
green onionsgreen onions¼ cup
fresh mushroomsfresh mushrooms⅓ cup
colby jack cheesecolby 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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