Garden Fresh Oven Omelet Recipe

Name: Garden Fresh Oven Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes, peeled and coarsely chopped (about 1 pound); ⅓ cup finely chopped onion; 1 cup shredded cheddar cheese; 1 cup thinly sliced zucchini; 6 eggs; 1 cup skim milk; ¼ cup all-purpose flour; ¾ teaspoon garlic salt; ⅛ teaspoon black pepper; 1 medium tomatoes, chopped

Servings: persons

2 potatoes, peeled and coarsely chopped (about 1 pound)
⅓ cup finely chopped onion
1 cup shredded cheddar cheese
1 cup thinly sliced zucchini
6 eggs
1 cup skim milk
¼ cup all-purpose flour
¾ teaspoon garlic salt
⅛ teaspoon black pepper
1 medium tomatoes, chopped

1
Preheat oven to 400F Lightly spray 11x7 inch baking dish with nonstick cooking spray.
2
Place potatoes and onion in bottom of baker; sprinkle with cheese.
3
Arrange zucchini evenly over cheese.
4
Whisk eggs, milk, flour, salt and black pepper.
5
Pour egg mixture into baker.
6
Bake 30-35 minutes or until knife inserted in center comes out clean.
7
Sprinkle tomatoes over omelet.
8
Let stand 5 minutes; cut into wedges.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 potatoes, peeled and coarsely chopped (about 1 pound), ⅓ cup finely chopped onion, 1 cup shredded cheddar cheese, 1 cup thinly sliced zucchini, and more.

Yes, Garden Fresh Oven Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Fresh Oven Omelet

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