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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Veggie Omelet Recipe

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This recipe for Baked Veggie Omelet is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T and 1 tsp Canola Oil
1 C thinly slice Onions
1 C sliced Red Peppers
1 C sliced Green Peppers
1 C diced Tomatoes, drained
1/2 tsp Salt
8 lg Eggs, lightly beaten
1 T plus 1 tsp grated Parmesan Cheese
Directions:
Directions:
In 10" skillet heat oil; add onions and saute until translucent. Add red and green peppers and cook until peppers are tender. Reduce heat, stir in tomatoes and salt, and let simmer until liquid has evaporated; remove from heat. Preheat oven to 350º. Spray shallow 2-quart casserole with non-stick cooking spray; add vegetable mixture and stir in eggs. Sprinkle with Parmesan cheese and bake until set, 10 to 15 minutes, but could be longer depending on dish. You can prep veggies the night before to save some time in the morning.
Personal Notes:
Personal Notes:
This is a recipe from an old Weight Watchers cookbook. It makes 4 servings, each only 244 calories. With a slice of toast, milk and fruit on the side you can enjoy all food groups for breakfast.
Plus it is very easy and can be prepared ahead of time.

 

 

 

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