Confetti Omelet Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. Add 1/2 cup chopped onion to hot drippings in skillet, and sauté over medium heat 3 to 4 minutes or until tender.
3. 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.
4. Bake at 325° for 45 minutes or until set. Let stand 5 minutes before serving. Garnish, if desired.
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