2 Point Baked Omelet
Baked breakfasts like this are a great idea for when you want something hearty but don’t want a ton of cleanup. I love using a cast iron skillet, but you could even make this in a casserole dish. Whatever is your preference can work for this baked omelet recipe.
Ingredients:
3 large eggs + three egg whites
2 tablespoons plain fat-free Greek yogurt
⅛ teaspoon salt
¼ teaspoon pepper
1 cup chopped broccoli florets
¼ cup finely diced onion
½ cup cooked and cubed ham
¼ cup finely chopped peppers (I used yellow and orange)
2 cups baby spinach leaves
¼ cup freshly grated Parmesan cheese
1 sliced green onion for garnish
Instructions:
Ingredients:
3 large eggs + three egg whites
2 tablespoons plain fat-free Greek yogurt
⅛ teaspoon salt
¼ teaspoon pepper
1 cup chopped broccoli florets
¼ cup finely diced onion
½ cup cooked and cubed ham
¼ cup finely chopped peppers (I used yellow and orange)
2 cups baby spinach leaves
¼ cup freshly grated Parmesan cheese
1 sliced green onion for garnish
Instructions:
- Preheat the oven to 400°F
- Add the eggs, yogurt, salt, and pepper to a bowl. Using a hand mixer, beat until blended and frothy.
- Spray a 10″ nonstick skillet with nonstick cooking spray and turn the heat on medium-high.
- When the pan is hot, add the broccoli, onions, peppers and ham.
- Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they’ll cook a little longer in the oven.
- For full instructions please : 55recipes.com
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