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Andrea used a combination of eggs and egg whites to cut out some of the cholesterol in this Weight Watchers Breakfast Omelet, but you could easily make this with all whole eggs, or even all egg whites. I like the mix since it keeps the egg flavor the same, but skips some of the fat and calories.
Baked breakfasts like this are a great idea for when you want something hearty but don’t want a ton of cleanup. I love using a cast iron skillet, but you could even make this in a casserole dish. Whatever is your preference can work for this baked omelet recipe.
Ingredients
- 3 large eggs + three egg whites
- 2 tablespoons plain Greek yogurt
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 1 cup chopped broccoli florets
- ¼ cup finely diced onion
- ½ cup cooked and cubed ham
- ¼ cup finely chopped peppers (I used yellow and orange)
- 2 cups baby spinach leaves
- ¼ cup freshly grated Parmesan cheese
- 1 sliced green onion for garnish
Instructions
- Preheat the oven to 400°F
- Add the eggs, yogurt, salt, and pepper to a bowl. Using a hand mixer, beat until blended and frothy.
- Spray a 10" nonstick skillet with nonstick cooking spray and turn the heat on medium-high.
- When the pan is hot, add the broccoli, onions, peppers and ham.
- Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they'll cook a little longer in the oven.
- Add the spinach and cook until just wilted.
- Sprinkle the green onions into the egg mixture.
- Pour the egg mixture into the pan, making sure to get it as even as possible.
- Sprinkle the Parmesan cheese over the eggs.
- Let cook for approximately one minute on the stove, and then transfer the pan to the oven.
- Bake for 10 to 15 minutes or until the eggs set.
- Serve with additional Parmesan cheese and green onions on top
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