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Baked Vegetable Omelet |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Baked Vegetable Omelet recipe on the web!!This omelet is chock-full of fresh vegetables. What a great way to eat a serving of vegetables. Make it for breakfast or even for dinner-you'll love the results. _ cup shredded Monterey Jack cheese (4 ounces) _ 1/2 cups chopped broccoli or 1 pkg. (10 ounces) frozen chopped broccoli, thawed and drained _ medium tomatoes coarsely chopped _ cups shredded cheddar cheese (8 ounces) _ cup milk ___ cup all-purpose flour ___ teaspoon salt _ eggs 1. Heat oven to 350°. 2. Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8 x 8 x 2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese. 3. Bake uncovered until egg mixture is set, 40 to 45 minutes. Let stand 10 minutes before cutting. 1 SERVING: Calories 315 (Calories from Fat 200); Fat 22g (Saturated 13g); Cholesterol 165mg; Sodium 610mg; Carbohydrates 10g (Dietary Fiber 1g); Protein 20g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Ham and Egg Brunch Bake Ham and Cheddar Strata Potatoes and Eggs Sunny-Side Up Brunch Oven Omelet with Canadian Bacon Cheese and Egg Pie with Bacon Spring Vegetable Frittata Tomato-Basil Omelet Country Egg Scramble ** BREAKFAST CORNER ** |
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