Recipe
Breakfast
Springtime Baked Omelet
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee butter | ||
| 2 c. sliced mushrooms | ||
| ¼ c. finely chopped onion | ||
| 12 Hy-Vee large eggs | ||
| 1 tbsp. Hy-Vee flour | ||
| ¼ c. Hy-Vee skim milk | ||
| 1 c. Hy-Vee frozen peas, thawed | ||
| 2 c. cooked, diced ham | ||
| 1 c. shredded Swiss cheese | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Preheat oven to 300 degrees.
- Melt butter in a large, non-stick, oven-safe frying pan over medium-high heat. Add mushrooms and onions. Cook and stir until mushrooms are browned and onions are translucent, about 8 to 10 minutes.
- Whisk together eggs, flour and milk in a large bowl. Stir in peas, ham and cheese. Season with salt and pepper, to taste. Pour egg mixture into skillet. Stir gently to incorporate mushrooms and onions. Cook, without stirring, until eggs start to cook around the edges, about 5 minutes.
- Place pan in oven and bake, uncovered, for 35 to 40 minutes or until set in the middle. Cut into wedges and serve.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 370mg
- Sodium: 180mg
- Total Carbohydrates: 6g
- Protein: 25g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 15%