BAKED VEGETABLE OMELET
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
- Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg
BAKED VEGETABLE OMELET
This vegetable omelet can be served warm or cold.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
- Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.
BAKED MASHED POTATO AND VEGETABLE OMELET
Categories Egg Potato Breakfast Brunch Bake Vegetarian Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.
BAKED VEGETABLE OMELET
Make and share this Baked Vegetable Omelet recipe from Food.com.
Provided by nemokitty
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
- Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.
BAKED VEGETABLE OMELET
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
- Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg
BAKED VEGETABLE OMELET
This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).
Provided by Valeria
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
- In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
- Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
- Let cool 5 minutes before cutting. This dish is best served warm, not hot.
Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5
CREAMY GARDEN VEGETABLE BAKED OMELET
This crowd-pleasing baked omelet has plenty of veggies for everyone-from the chopped fresh broccoli to the garden vegetable cream cheese spread.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Combine vegetables in 9-inch square pan sprayed with cooking spray.
- Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over vegetable mixture in pan.
- Bake 45 min. or until center is set and top is lightly browned.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 230 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g
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