El Ginormo Southwest Oven-Baked Omelette
This is a great go-to breakfast recipe. And it's easy to reheat and enjoy the next morning. LOVE THAT!
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free milk
1 tsp. cumin
1/2 tsp. taco seasoning mix
1/2 cup chopped onion
1 tsp. 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 Mexican-blend cheese
Optional toppings: salsa, fat-free sour cream, chopped scallions
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk thoroughly.
Stir in onion, garlic, and bell pepper. Transfer egg mixture to the baking pan.
Evenly add black beans, corn, and green chiles to the pan. Sprinkle with cheese.
Bake until center is firm, about 1 hour. Enjoy!
PER SERVING (1/4th of omelette): 188 calories, 3g fat, 590mg sodium, 17g carbs, 2.5g fiber, 5g sugars, 22g protein
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