Start your day off
El Ginormo Oven-Baked Southwest Omelette
Makes 4 servings
Ingredients
2½ cups fat-free liquid egg substitute
½ cup fat-free milk
½ cup shredded reduced-fat cheese blend (look for one with Cheddar and Monterey Jack)
½ cup chopped red bell pepper
½ cup chopped onion
½ cup canned black beans, rinsed and drained
½ cup canned sweet corn, drained
¼ cup canned diced green chilies
1 tablespoon minced garlic
1 teaspoon cumin
½ teaspoon dry taco seasoning mix
Optional toppings: salsa, fat-free sour cream, chopped scallions
Directions
Preheat oven to 375 degrees.
Line a deep, round casserole dish (about 9 inches wide) with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk mixture for 1 minute, until mixed thoroughly.
Add all of the other ingredients and mix well. Carefully transfer egg mixture to the casserole dish.
Bake in the oven for 60 to 70 minutes, until the top has puffed and the center is firm. Allow to cool slightly before cutting.
Cut into four slices. If you like, finish off with the optional toppings – we highly recommend ‘em!
Nutritional information per serving (1/4 of recipe)
188 calories
22g protein
2.5g fiber
17g carbs
3g fat
Recipe provided by: Hungry Girl: 200 under 200: 200 Recipes under 200 Calories.
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