Easy Breakfast Recipe
There will be no excuse for skipping breakfast when you try this recipe for a baked omelet! Let your oven do the work for you…no more failed attempts at turning a beautiful omelet. Not only is this a simpler method of preparing an omelet, it also provides vegetables; at breakfast no less! Broccoli combined with fresh mushrooms and colorful cherry tomatoes with a bit of fresh basil for flavor and you have a breakfast dish everyone will love! What a great way to start your day, great flavor and great nutrition!
Farmers Market Baked Omelet
1 cup chopped fresh mushrooms
1 cup chopped fresh broccoli
1 cup halved grape tomatoes
8 large eggs
Salt and pepper, to taste
2 tbsp. shredded Parmesan cheese
2 tbsp. shredded fresh basil
- Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Sauté mushrooms, broccoli and tomatoes until mushrooms are golden brown and broccoli is fork-tender, about 5 minutes. Let cool briefly.
- Beat eggs, salt and pepper in a large bowl. Fold in vegetables and pour into a glass 9-inch pie plate sprayed with non-stick cooking spray.
- Bake at 400 degrees for 20 minutes. Broil for 2 to 3 minutes or until center is set. Sprinkle Parmesan cheese and shredded basil on top. Let stand for 5 minutes before serving.
Nutrition facts per serving: 170 calories, 11g fat, 4g saturated fat, 0g trans fat, 425mg cholesterol, 190mg sodium, 4g carbohydrate, 1g fiber, 3g sugar, 15g protein.
Daily values: 25% vitamin A, 10% vitamin C, 10% calcium, 15% iron.