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Baked Herb Omelet |
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Serves: 6 Print this Recipe1 medium onion, chopped (1/2 cup) 1/2 cup shredded part-skim mozzarella cheese (2 ounces) 1 1/2 cups skim milk 1 cup fat-free cholesterol-free egg substitute or 2 eggs plus 3 egg whites 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 3/4 cup salsa Download Cook'n to get nutional information for this recipe
Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with nonstick cooking spray. Sprinkle onion and cheese in bottom of pie plate. Place remaining ingredients except salsa in blender. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate. Bake about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Cut into wedges. Serve with salsa. 1 Serving: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 470mg; Carbohydrate 13g (Dietary Fiber 2g); Protein 9g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Baked Herb Omelet is from the Cook'n Healthy & Hearty collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Squash and Bean Chili Stew Three-Bean Chili Mexican Polenta Pie Beans Are Healthy! Garden Phyllo Quiches Spaghetti Torte Savory Zucchini Frittata Southwestern Frittata Spinach Frittata with Creole Sauce Creole Sauce Baked Herb Omelet Spicy Five-Pepper Spoon Bread Swiss Capellini Tart Béchamel Sauce Three-Cheese Noodle Bake Fresh Mushroom Fettuccine Double Spinach Fettuccine Mediterranean Vegetable Ziti Manicotti Spaghetti with Broccoli and Mushrooms Winter Baked Pasta Zucchini Lasagna Triple-Cheese Ravioli Layered Eggplant Parmigiana Egg Yourself On Caponata Pockets Hearty Bean Patties Horseradish Sauce Black Bean Taco Salad Cuban Black Beans and Rice Risotto Primavera Low-Fat Shopping Spring Vegetable Paella Polenta with Italian Vegetables Vegetable Couscous Five Reasons to Eat Meatless Impossible Vegetable Pie Thin Crust Create-a-Pizza Hearty Bean and Pasta Stew Does Pasta Make You Fat? Bean-Cheese Pie Spicy Garbanzos Savory Mushroom Strata Heading Out of Town? Pasta with Lemon Rigatoni with Artichokes Garbanzo Bean Sandwiches Vegetable Burritos Meatless Mainstays Vegetarian Burger Sandwich Meatless "Meatball" Pizza Roasted-Vegetable Pizza Vegetable Kung Pao Bok Choy with Baked Tofu Tex-Mex Rice and Bean Bake Indian Lentils and Rice Chili Baked Potatoes |
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