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HG Southwest Oven Baked Omelette
Nb persons: 4
Yield:
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| El Ginormo Southwest Oven-Baked Omelette PER SERVING (1/4th of recipe, 1 large piece): 188 calories, 3g fat, 590mg sodium, 17g carbs, 2.5g fiber, 5g sugars, 22g protein -- PointsPlus® value 4* Prep: 15 minutes Cook: 1 hour Ingredients | |
| 2 1/2 cups | fat-free liquid egg substitute, (like Egg Beaters Original) |
| 1/2 cup | fat-free milk |
| 1 tsp. | cumin |
| 1/2 tsp. | taco seasoning mix |
| 1/2 cup | chopped onion |
| 1 tsp. | chopped garlic |
| 1/2 cup | chopped red bell pepper |
| 1/2 cup | canned black beans, drained and rinsed |
| 1/2 cup | canned sweet corn, drained |
| 1/4 cup | canned diced green chiles |
| 1/2 cup | shredded reduced-fat Mexican-blend cheese |
| Optional toppings: | |
| salsa | |
| fat-free sour cream | |
| chopped scallions | |
Directions
Preheat oven to 375 degrees.
Line a deep 8" X 10" baking pan 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 thoroughly.
Add onion, garlic, and bell pepper, and stir well. Carefully transfer egg mixture to the baking pan.
Evenly add black beans, corn, and green chiles to the pan. Sprinkle with cheese.
Bake in the oven until the top has puffed and the center is firm, about 1 hour.
Allow to cool slightly. Cut into four slices. If you like, finish off with the optional toppings!
MAKES 4 SERVINGS
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