This baked, open-faced omelet has a golden brown edge and a firm texture. A bit of cheddar cheese, mushrooms and red bell pepper make this a hearty meal for breakfast, lunch or dinner.
8 large egg whites
4 large eggs
1 1/4 cups NESTLÉ® CARNATION® Nonfat Dry Milk
2 cups shredded cheddar cheese, (8-ounces)
2 cups sliced fresh mushrooms (about 6-ounces)
1/2 cup finely chopped red bell pepper
2 tablespoons sliced green onions, (about 2 medium)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- Preheat oven to 400°F (205°C). Spray 10-inch oven-proof skillet with nonstick cooking spray.
- Combine egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
- Bake for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges.
Makes 4 servings.
For A Lower-Fat Frittata: Substitute two (8-ounce) cartons of egg substitute and 8-ounces reduced-fat cheddar cheese for egg whites, eggs and cheddar cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 440 Calories from Fat: 220 Total Fat: 24 g Saturated Fat: 14 g Cholesterol: 275 mg Sodium: 950 mg Carbohydrates: 17 g Dietary Fiber: 1 g Sugars: 15 g Protein: 37 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.