Oven-baked omelet

I love breakfast. We all know, it's the most important meal of the day. Unfortunately for me (and my hungry morning tummy), when it comes to work days, I choose a little more sleep over breakfast. For a while there, found myself gravitating all too often to the Tim Horton's across the parking lot from where I work for a bagel with cream cheese instead of something more healthy and well-balanced.

Then, my mom shared a recipe with me for an oven-baked omelet. With a few tweaks of my own, I have fallen in love with this recipe. It is SO easy to make, and works out perfectly for the work week. I bake it in a 9x13 dish, and divide it into 6 to be sure it gets me through the work week. It's healthy, versatile, full of protein, good calories, vegetables and very low on carbohydrates. So, if you like, enjoy it with a piece of toast too.

Here's the recipe for what I have pictured here, but it's an omelet - so add or takeaway whatever ingredients you wish to make it your own delicious dish!

Oven-baked Omelet

3 large eggs, beaten

1 500 g carton Simply Egg Whites

1.5 cups milk

1 tsp salt

1 tsp pepper

0.25 tsp onion salt

3 green onions, chopped

1 cup shredded light old cheddar cheese (I find old to be more flavourful, especially when using low fat cheese)

6 oz. fat-free ham, diced

1 can mushrooms, drained

half of a red pepper, diced

5 asparagus spears, cooked and chopped into 0.5" pieces

Pre-heat your oven to 350ºF.

In a large bowl, beat eggs, milk and seasonings. Stir in the rest of the ingredients.

Pour into a 9x13" baking dish. Bake uncovered for an hour or more, until omelet is set and the top is golden brown.

I cut this into 6 slices, and bring warm up a piece in the microwave each workday for breakfast. Each slice prepared with this recipe would be approximately 350 calories.