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Baked Vegetable Omelette

Ramona's picture
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Ingredients
  Shredded monterey jack cheese 1 1⁄3 Cup (21.33 tbs)
  Chopped broccoli/1 package 10 ounces frozen chopped broccoli, thawed and drained 2 Cup (32 tbs)
  Tomatoes 3 Medium, coarsely chopped (2 Cups)
  Shredded cheddar cheese 2 2⁄3 Cup (42.67 tbs)
  Milk 1 1⁄3 Cup (21.33 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 4
Directions

1. Heat oven to 350ºF.
2. 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.
3. Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Baked
Interest: 
Holiday, Kids, Healthy
Ingredient: 
Egg, Milk Product, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes
Servings: 
6

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Your rating: None
4.475
Average: 4.5 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 420 Calories from Fat 253

% Daily Value*

Total Fat 29 g44%

Saturated Fat 17.2 g86.1%

Trans Fat 0 g

Cholesterol 222 mg74%

Sodium 741.9 mg30.9%

Total Carbohydrates 15 g5.1%

Dietary Fiber 2.4 g9.8%

Sugars 5.5 g

Protein 25 g49.6%

Vitamin A 41.5% Vitamin C 99.7%

Calcium 64.5% Iron 8.6%

*Based on a 2000 Calorie diet

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Baked Vegetable Omelette Recipe