Baked Veggie Omelet
Prep time: 10 mins | Cook time: 20-25 mins | Serves: 4-6
Ingredients
Eggs: 8 large eggs (or 4 eggs and 1 cup egg whites to lower points further).
Dairy: 1/4 cup skim milk or unsweetened almond milk.
Vegetables: * 1 cup chopped broccoli florets (steamed slightly or chopped very small).
1/2 cup fresh spinach, chopped.
1/4 cup red bell pepper, diced.
2 green onions, sliced (keep some aside for garnish).
Cheese: 1/4 cup reduced-fat shredded cheddar or parmesan.
Seasoning: Salt and black pepper to taste, plus a pinch of garlic powder.
Instructions
Preheat & Prep: Heat your oven to 190°C (375°F). Lightly spray a large oven-safe skillet (like the one in your photo) or a 9×13 inch baking dish with non-stick cooking spray.
Whisk: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.
Layer: Scatter the broccoli, spinach, and red peppers evenly across the bottom of your prepared pan.
Pour: Pour the egg mixture over the vegetables. Use a fork to ensure the veggies are evenly distributed.
Bake: Top with the shredded cheese. Place in the oven and bake for 20-25 minutes, or until the center is set and the edges are lightly golden.
Serve: Let it cool for 5 minutes. Top with fresh green onions and an extra sprinkle of cheese if desired. Slice into wedges or squares.
Quick Tips for Success
The Sogginess Factor: If using frozen spinach, make sure to squeeze out every drop of water before adding it, or your omelet will get watery.
Protein Boost: Feel free to add diced lean turkey ham or precooked turkey sausage for zero or very low extra points.