There will be no excuse for skipping breakfast when you try this recipe for a baked omelet! Let your oven do the work for you…no more failed attempts at turning a beautiful omelet. Not only is this a simpler method of preparing an omelet, it also provides vegetables, at breakfast no less!  Broccoli combined with fresh mushrooms and colorful cherry tomatoes, with a bit of fresh basil for flavor, and you have a breakfast dish everyone will love! What a great way to start your day, great flavor and great nutrition!

 

Farmers Market Baked Omelet

Serves 4

 

Ingredients:

1 cup chopped fresh mushrooms

1 cup chopped fresh broccoli

1 cup halved grape tomatoes

8 large eggs

Salt and pepper, to taste

2 tbsp. shredded Parmesan cheese

2 tbsp. shredded fresh basil

 

Instructions:

1. Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray. Sauté mushrooms, broccoli and tomatoes until mushrooms are golden brown and broccoli is fork-tender, about 5 minutes. Let cool briefly.
2. Beat eggs, salt and pepper in a large bowl. Fold in vegetables and pour into a 9-inch glass pie plate sprayed with non-stick cooking spray.
3. Bake at 400 degrees for 20 minutes. Broil for 2 to 3 minutes or until the center is set. Sprinkle Parmesan cheese and shredded basil on top. Let stand for 5 minutes before serving.

 

Nutrition facts per serving: 170 calories, 11g fat, 4g saturated fat, 0g trans fat, 425mg cholesterol, 190mg sodium, 4g carbohydrate, 1g fiber, 3g sugar, 15g protein.

Daily values: 25% vitamin A, 10% vitamin C, 10% calcium, 15% iron.