Baked Vegetable Omelet: The Best Baked Vegetable Omelet Recipe from Cook'n

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	Baked Vegetable Omelet

Serves: 6

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.

Print this Recipe

   1 cup shredded Monterey Jack cheese (4 ounces)
   1 1/2 cups chopped broccoli or 1 pkg. (10 ounces) frozen chopped broccoli, thawed and drained
   2 medium tomatoes coarsely chopped
   2 cups shredded cheddar cheese (8 ounces)
   1 cup milk
   1/4 cup all-purpose flour
   1/2 teaspoon salt
   3 eggs

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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.

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