Hungry Girl's Ginormous Oven-baked Omelette

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 cups fat-free liquid egg substitute
• 1/2 cup nonfat milk
• 1/2 cup reduced-fat shredded cheese
• 1 cup sliced bell pepper
• 1 cup sliced mushrooms
• 1/2 cup sliced tomato
• 1/2 cup sliced onion
• 1/2 cup fresh spinach, chopped
• 1 tablespoon reduced-fat parmesan cheese
• 3/4 teaspoon garlic powder
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. add shredded cheese, tomatoes, spinach, garlic powder, and black pepper. mix well, and then set aside.
• 3 bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). add veggies to the casserole dish, and mix well.
• 4 place dish in the oven and cook for 30 minutes. next, carefully remove the dish from the oven and evenly cover with parm-style topping. return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm).
• 5 allow to cool slightly before cutting. then, if you like, finish off with the optional ingredients such as sugar-free ketchup or salsa (or any of your fave omelet toppers!).
• 6 tip: make the night before so you can have a breakfast that only needs to be reheated for the morning.