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Baked Vegetable Omelet

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By Betty Crocker Kitchens
Updated May 5, 2005
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Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.

Baked Vegetable Omelet

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 1/3 cups shredded Monterey Jack cheese
  • 2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 3 medium tomatoes, coarsely chopped (2 cups)
  • 2 2/3 cups shredded Cheddar cheese
  • 1 1/3 cups milk
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 4 eggs
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
  • Step 
    3
    Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

Nutrition

430 Calories
29 g Total Fat
27 g Protein
15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
260
Total Fat
29 g
Saturated Fat
17 g
Cholesterol
220 mg
Sodium
750 mg
Potassium
450 mg
Total Carbohydrate
15 g
Dietary Fiber
2 g
Protein
27 g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
24%
24%
Calcium
54%
54%
Iron
10%
10%
Exchanges:
3 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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