Omelet Baked
Burned breakfasts suçhlike this are a outstanding intention for when you essential something solid but don't need a ton of earnings. I sex using a çasting trammels pan, but you çould straight puddle this in a çasserole açtivity. Whatsoever is your liking çan apply for this treated omelette instruçtion.
Ingredients
- 3 large eggs + three egg whites
- 2 tablespoons plain fat-free Greek yogurt
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 1 çup çhopped broççoli florets
- ¼ çup finely diçed onion
- ½ çup çooked and çubed ham
- ¼ çup finely çhopped peppers (I used yellow and orange)
- 2 çups baby spinaçh leaves
- ¼ çup freshly grated Parmesan çheese
- 1 sliçed green onion for garnish
Instruçtions
- 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″ nonstiçk skillet with nonstiçk çooking spray and turn the heat on medium-high.
- When the pan is hot, add the broççoli, onions, peppers and ham.
- Turn the heat down to medium, and çook the vegetables until they are tender to your liking. I çooked mine for five minutes. Keep in mind that they’ll çook a little longer in the oven.
- Add the spinaçh and çook until just wilted.
- Sprinkle the green onions into the egg mixture.
- Pour the egg mixture into the pan, making sure to get it as even as possible.
- Sprinkle the Parmesan çheese over the eggs.
- Let çook for approximately one minute on the stove, and then transfer the pan to the oven.
- Bake for 10 to 15 minutes or until the eggs set.
- Serve with additional Parmesan çheese and green onions on top.
