After a night of New Year’s Eve festivities or even a busy workday, this baked omelet makes a delicious and filling breakfast or a quick and nutritious dinner. Like breakfast for dinner? Be sure to check out Multigrain Blueberry Pancakes with Chicken Sausage.
Yield: 3-4 servings
8 large organic eggs
3/4 pound mushrooms, cleaned and sliced
1/3 cup nonfat milk
4 green onions, sliced
5 tablespoons chopped fresh herbs (see Recipe Tip)
2 tablespoons grated Asiago cheese
2 tablespoons olive oil
1 tablespoon unsalted butter
3/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 300°F.
2. In a large ovenproof skillet, heat the butter and oil. Add the mushrooms and green onions and cook over medium-high heat until the mushrooms are browned. Add the salt and pepper and mix.
3.Beat the eggs with 3 tablespoons of the herbs and the milk. Pour over the mushrooms, sprinkle with the cheese and place in the oven.
4. Bake for 20 minutes, or until the eggs are set. Remove and let sit for 5 minutes. Sprinkle with remaining herbs and serve immediately.
Choose your favorite herb or a mix of fresh herbs, such as basil, chives, parsley, and oregano.