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Confetti Omelet Casserole

Prep time 20 mins
Cook time 10 mins
Bake time 45 mins
Stand time 5 mins
Yield Makes 8 servings

Ingredients

  • 6 bacon slices
  • 1/2 cup chopped onion
  • 4 cups egg substitute
  • 2 cups (8 ounces) 2% reduced-fat shredded sharp Cheddar cheese
  • 1 cup fat-free milk
  • 1 (4-ounce) jar chopped pimiento, drained
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • Vegetable cooking spray
  • Garnish: fresh flat-leaf parsley sprigs

Nutrition Information

  • calories 194
  • caloriesfromfat 40 %
  • fat 8.1 g
  • satfat 4.7 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 22 g
  • carbohydrate 5.2 g
  • fiber 0.4 g
  • cholesterol 26 mg
  • iron 2.6 mg
  • sodium 766 mg
  • calcium 275 mg

How to Make It

  1. Cook bacon in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

  2. Add 1/2 cup chopped onion to hot drippings in skillet, and sauté over medium heat 3 to 4 minutes or until tender.

  3. Stir together crumbled bacon, onion, egg substitute, and next 5 ingredients in a large bowl. Pour egg mixture into a 13- x 9-inch baking dish coated with cooking spray.

  4. Bake at 325° for 45 minutes or until set. Let stand 5 minutes before serving. Garnish, if desired.