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Adapted from Real Mom Kitchen
Baked Swiss and Sausage Omelet
Makes 6 Servings
1 tsp olive oil
½ cup onion, diced
10 ounces Jimmy Dean reduced fat breakfast sausage
8 large eggs
1/3 cup fat-free milk
1 tsp salt
½ tsp black pepper
½ cup red bell pepper, diced
70 grams Kraft natural swiss/parmesan cheese blend
1/4 cup plus 2 tablespoons chopped fresh parsley (for topping)
For side: 3 English muffins and 2 tbsp fat-free cream cheese or hummus
Preheat oven to 425. Spray an 8 by 8-inch baking dish with nonstick spray. Heat oil in a medium skillet over medium-high heat. Add red pepper and onion. Cook until onion is translucent, about 3 minutes. Remove onion and pepper and set aside. In the same pan add sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together eggs, milk, salt and pepper. Add bell pepper and onions, sausage, 1/3 of cheese and 1/4 cup of parsley to egg bowl. Pour batter into pan. Sprinkle with remaining cheese. Bake covered for 10 minutes. Remove foil, then bake for another 15 – 20 minutes or until golden brown and a knife inserted in the center comes out clean. Cut the baked omelet into six rectangles and sprinkle with remaining parsley before serving. Serve with ½ English muffin smeared in 2 tsp fat-free cream cheese or hummus per serving.
Baked Swiss and Sausage Omelet
Makes 6 Servings
1 tsp olive oil
½ cup onion, diced
10 ounces Jimmy Dean reduced fat breakfast sausage
8 large eggs
1/3 cup fat-free milk
1 tsp salt
½ tsp black pepper
½ cup red bell pepper, diced
70 grams Kraft natural swiss/parmesan cheese blend
1/4 cup plus 2 tablespoons chopped fresh parsley (for topping)
For side: 3 English muffins and 2 tbsp fat-free cream cheese or hummus
Preheat oven to 425. Spray an 8 by 8-inch baking dish with nonstick spray. Heat oil in a medium skillet over medium-high heat. Add red pepper and onion. Cook until onion is translucent, about 3 minutes. Remove onion and pepper and set aside. In the same pan add sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together eggs, milk, salt and pepper. Add bell pepper and onions, sausage, 1/3 of cheese and 1/4 cup of parsley to egg bowl. Pour batter into pan. Sprinkle with remaining cheese. Bake covered for 10 minutes. Remove foil, then bake for another 15 – 20 minutes or until golden brown and a knife inserted in the center comes out clean. Cut the baked omelet into six rectangles and sprinkle with remaining parsley before serving. Serve with ½ English muffin smeared in 2 tsp fat-free cream cheese or hummus per serving.
Nutritional Information: 339 calories, 17 carbs, 20 fat grams and 22 protein grams.
Review: LOVED IT! So excited to have another new breakfast recipe – thanks Real Mom Kitchen! I really like the addition of parsley - it has such a strong flavor in this dish and really gives it a nice, different flavor.
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