Mushroom Oven Omelet
This is a good recipe for any meal.
Yield
4 servingsPrep
8 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
freshly sliced |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 6 | large |
eggs
|
|
| ⅓ | cup |
milk
low-fat or non-fat |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
cheddar cheese, reduced-fat
divided |
* |
| ½ | cup |
bacon bits
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
freshly sliced |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 6 | large |
eggs
|
|
| 79 | ml |
milk
low-fat or non-fat |
|
| 0.6 | ml |
black pepper
|
|
| 355 | ml |
cheddar cheese, reduced-fat
divided |
* |
| 118 | ml |
bacon bits
|
*
|
Directions
In a small skillet, sauté mushrooms in butter until tender; drain.
In a bowl, combine the flour, eggs, milk and pepper until smooth.
Stir in 1 cup cheese, bacon and mushrooms.
Pour into a greased 8-in. square baking dish . Sprinkle with remaining cheese.
Bake, uncovered, at 375℉ (190℃) F for 18 to 20 minutes or until eggs are completely set.
