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Garden Fresh Oven Omelet

2   medium baking potatoes (about 1 pound), peeled and coarsely chopped
1/4   cup finely chopped onion
1   cup (4 ounces) shredded cheddar cheese
1   cup thinly sliced zucchini
6   eggs
1   cup milk
1/4   cup all-purpose flour
3/4   teaspoon salt
1/8   teaspoon ground black pepper
1   medium tomato, seeded and chopped
  1. Preheat oven to 400°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Place potatoes and onion in bottom of baker; sprinkle with cheese. Arrange zucchini evenly over cheese.
  2. In Classic Batter Bowl, whisk eggs, milk, flour, salt and black pepper. Pour egg mixture into baker. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle tomatoes over omelet. Let stand 5 minutes; cut into wedges.

Yield: 8 servings

Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 175 mg, Carbohydrate 17 g, Protein 11 g, Sodium 370 mg, Fiber 1 g