If you love omelettes (also known as omelets) but struggle with flipping or folding them, this 15 Minute Loaded Omelette recipe is for you. It has all the flavor of an omelette cooked in a pan on the stovetop but is baked in the oven instead. So, grab the veggies and whip up this foolproof omelette today. This omelette makes a great breakfast, but is hearty enough to serve for any meal.
Ingredients
3Large eggs
9Large egg whites
¼C.Plain Greek yogurt
2C.Broccoli florets
¼C.Red bell pepper chopped
¼C.Orange bell pepper chopped
½C.Onions chopped
½C.Cubed ham
2Tbsp.Olive oil
1-2C.Spinach
¼C.Shredded parmesan
1tsp.Italian seasoning
2tsp.Minced garlic
Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees.
Heat the olive oil in a large ovenproof skillet over medium heat.
Add the broccoli, peppers and onions to the skillet, and saute for several minutes until they are just beginning to become tender.
Toss the cubed ham, salt and pepper to taste, minced garlic and Italian seasoning into the skillet, and cook a minute longer.
Place the spinach into the skillet, and cook until it is just wilted.
In a mixing bowl, blend the eggs, egg whites and Greek yogurt until frothy.
Pour the egg mixture into the skillet, and remove it from the heat.
Sprinkle with the shredded parmesan.
Bake the omelette in the oven for 10 minutes before serving.