Baked Vegetable Omelette Recipe
Ingredients
| Shredded monterey jack cheese | 1 1⁄3 Cup (21.33 tbs) | |
| Chopped broccoli/1 package 10 ounces frozen chopped broccoli, thawed and drained | 2 Cup (32 tbs) | |
| Tomatoes | 3 Medium, coarsely chopped (2 Cups) | |
| Shredded cheddar cheese | 2 2⁄3 Cup (42.67 tbs) | |
| Milk | 1 1⁄3 Cup (21.33 tbs) | |
| All purpose flour | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 4 |
Nutrition Facts
Serving size
Calories 420 Calories from Fat 253
% Daily Value*
Total Fat 29 g44%
Saturated Fat 17.2 g86.1%
Trans Fat 0 g
Cholesterol 222 mg74%
Sodium 741.9 mg30.9%
Total Carbohydrates 15 g5.1%
Dietary Fiber 2.4 g9.8%
Sugars 5.5 g
Protein 25 g49.6%
Vitamin A 41.5% Vitamin C 99.7%
Calcium 64.5% Iron 8.6%
*Based on a 2000 Calorie diet
Directions
2. Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
3. Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Chef
