Baked Omelet

1. 1

   Preheat oven to 400F.

2. 2

   Heat an oven proof skillet (cast iron works well) over medium heat for 2 minutes.

3. 3

   Wile the pan is heating, place the eggs and egg white in a large bowl and whip with a whisk (or a fork) until combined.

4. 4

   Coat hot skillet with cooking spray and add potatoes.

5. 5

   Saute for about 5 minutes stirring occasionally until lightly browned.

6. 6

   Move the potatoes to one side and spray pan again.

7. 7

   Add onion and peppers and saute until softened stirring to ensure even cooking.

8. 8

   Remove vegetables from pan to a bowl and set aside.

9. 9

   Spray pan again (make sure to get the sides) and add the eggs.

10. 10

    Swirl pan then add the vegetables, mixing lightly to distribute them.

11. 11

    Cook 2 minutes.

12. 12

    Place in oven and bake for 10 minutes.

13. 13

    Remove from oven, cool slightly and cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.