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Broccoli Omelet Provencale

No recipe image available.Steamed broccoli slaw scented with fresh oregano tops these easy-to-make oven omelets.

Recipe Ingredients:

Nonstick cooking spray
12 large eggs
1/4 cup water
1/2 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
3 cups packaged shredded broccoli (broccoli slaw mix)
2 tablespoons snipped fresh oregano or basil
1 (10-ounce) container refrigerated plum tomato pasta sauce, heated

Cooking Directions:

  1. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. For omelet, in a medium bowl beat together eggs, water, garlic salt, and pepper with a fork until combined but not frothy.
  2. Place the prepared baking pan on an oven rack. Carefully pour egg mixture into the pan. Bake in a 400°F (205°C) oven about 7 minutes or until egg mixture is set but is still glossy and moist.
  3. Meanwhile, for filling, place a steamer basket in a medium saucepan. Add water to just below bottom of steamer basket. Bring to boiling. Add the shredded broccoli to steamer basket. Cover and steam for 2 to 3 minutes or until heated through. Drain well. Stir in oregano.
  4. To serve, cut the omelet into six 5-inch squares. Divide the filling among omelets, spooning over half of each square. Fold the other omelet half over the filled half, forming a triangle or rectangle. Spoon the warm pasta sauce over omelets.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories (1/6 of recipe): 222, total fat: 15g, saturated fat: 6g, cholesterol: 439mg, sodium: 454mg, carbohydrate: 6g, fiber: 2g, protein: 14g.

Recipe provided by Better Homes and Gardens - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.