Add to your brunch menu with our Easy Baked Omelet recipe and some whole wheat toast! You only need five minutes of prep time to make this baked omelet.
What You Need
Original recipe yields 2 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1/4 cup chopped green onions
1/2 cup chopped asparagus (about 5 stalks)
4 large eggs
2/3 cup chopped plum tomatoes (about 1 medium)
2 slices OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Shredded Cheddar Cheese, divided
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Let's Make It
Preheat oven to 350°F. Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
Meanwhile, beat eggs lightly in medium bowl. Stir in tomatoes, ham and 1/4 cup of the cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining 1/4 cup cheese.
Bake in skillet, uncovered, 20 min. until center is set. Let stand 5 min.; cut into wedges to serve. Sprinkle with chopped fresh parsley, if desired.
Serve with whole wheat toast to round out the meal.
If you don't have asparagus on hand, use broccoli florets or frozen mixed vegetables.
How to Ovenproof Your Skillet
Cover skillet handle with a double-layer of foil before putting it in the oven.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.