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Confetti Omelet Casserole

Southern Living JULY 2005

  • Yield: Makes 8 servings
  • Cook time:10 Minutes
  • Prep time:20 Minutes
  • Bake:45 Minutes
  • Stand:5 Minutes

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

Preparation

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.

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

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.

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

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 40%
  • Fat: 8.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 22g
  • Carbohydrate: 5.2g
  • Fiber: 0.4g
  • Cholesterol: 26mg
  • Iron: 2.6mg
  • Sodium: 766mg
  • Calcium: 275mg
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Confetti Omelet Casserole recipe

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