Easy Oven Omelet
This is a dish that’s easy enough to do for just one person, or a group, and is great for using up some left overs. I just did one with some turkey left over from Thanksgiving and some frozen broccoli, but use what you like or just happen to have on hand. And If you have a group or family, put out a variety of fixings and let each person create their own.
Start with a small (5-inch or so) oven safe baking dish and spray with no-stick spray. Put either a slice of cheese, or about an ounce of shredded cheese. I used a slice of provolone and it fit perfect in the bottom of the dish I used.
Next add some toppings, like I said, I chopped up some left over turkey then added 1 cup of frozen broccoli that I thawed out a bit. What ever you add, limit it to about a cup and a half or it won’t fit in the dish, but try your favorites; chopped bacon, cubed ham, diced onion and peppers… whatever floats your boat.
Then for each omelet, scramble up one egg with a couple tablespoons of milk, salt, pepper, and whatever seasonings you might like. Pour this over your meat/veggies and bake in a 350 degree oven for about 25 minutes until the egg sets. If at 25 minutes the eggs still look runny at all, give them another couple minutes.
Don’t hold on to this just for breakfast either, it can be a great brunch item or even dinner. Serve it with some fresh fruit and toast and you’re good to go. And believe it or not, using turkey or chicken, 1oz cheese, 1 large egg, and 1 cup of broccoli this thing has less than 300 calories, and about 11 grams of carbs, 14 grams of fat, and 23 grams of protein.
Tags: bacon, bell pepper, broccoli, cheese, egg, ham, milk, onion