El Ginormo Southwest Oven-Baked Omelette
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 188
- Total Fat
- 3 grams
- Sodium
- 590 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 22 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 188
- Total Fat
- 3 grams
- Sodium
- 590 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 22 grams
- Sugar
- 5 grams
Ingredients
2 1/2 cups fat-free liquid egg substitute
1/2 cup fat-free milk
1 teaspoon cumin
1/2 teaspoon taco seasoning mix
1/2 cup chopped onion
1 teaspoon 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 cheese blend (Cheddar and Monterey Jack)
Salsa, optional
Fat-free sour cream, optional
Chopped scallions, optional
Directions
- Preheat the oven to 375 degrees F.
- Line a deep 8-inch by 10-inch 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 the mixture for 1 minute, until mixed thoroughly.
- Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan.
- To the pan, evenly add black beans, corn, and green chiles. Sprinkle with cheese.
- Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting.
- Cut into four slices. If you like, finish it off with the optional toppings!
