Menu

Oven Omelets with Pesto

Oven-Omelets-with-Pesto-2

Ingredients:

2 cups drained frozen vegetables
3 Tablespoons purchased basil pesto
Nonstick cooking spray
3 cups refrigerated or frozen egg product, thawed, or 12 eggs
¼ cup water
1/8 teaspoon each salt and black pepper

Directions:

1. Cook vegetables according to package directions; drain.

2. Cut up any large pieces.

3. Stir in pesto.

4. Coat 15 x 10 x 1-inch baking pan with cooking spray; set aside.

5. In a mixing bowl combine egg product, water, salt, and pepper.

6. Using a fork or rotary beater, beat egg mixture until combined but not frothy.

7. Place prepared pan on center oven rack.

8. Pour egg mixture into pan.

9. Bake, uncovered, in a 400°F oven about 8 minutes or until mixture is set but still has a shiny surface.

10. Cut baked eggs into six 5-inch squares.

11. Invert omelet squares onto warm serving plates.

12. Spoon cooked vegetables on half of each omelet; fold other half over, forming a triangle.

Try one of our favorite 4 to 7 Ingredient Meals:

Cheesy Chicken

Bacon Cheeseburger Pizza

Italian Pork Chops

Asian Noodle Bowl


25 Days of Christmas

25 Days of Christmas

Celebrate 25 Days of Christmas with activities every day from December 1st until Christmas Day!

25 Days of Christmas Activities


Quotes for Life