Open-Faced Veggie Omelet
Prep: 15 minutes
Cook/Bake: 20 minutes • Serves: 4
3/4 cup diced butternut squash
1/2cup chopped onion
1 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
1/2teaspoon ground black pepper
4 cups loosely packed baby spinach
8 large eggs
1/3cup half and half
1/4cup crumbled feta cheese
1. Preheat oven to 425°. In large, oven-safe skillet, cook bacon over medium heat 8 minutes, stirring occasionally. Add squash, onion, thyme, 1/2 teaspoon salt and pepper; cook 6 to 8 minutes or until squash is tender, stirring occasionally. Add baby spinach; cover skillet and remove from heat.
2. In medium bowl, whisk eggs, half and half and remaining 1/4 teaspoon salt. Stir squash-baby spinach mixture; add egg mixture to skillet and sprinkle with cheese.
3. Bake omelet 5 to 6 minutes or until internal temperature reaches 165°. Garnish with thyme sprigs, if desired.
Approximate nutritional values per serving:
282 Calories, 16g Fat (7g Saturated), 395mg Cholesterol,
866mg Sodium, 14g Carbohydrates, 2g Fiber, 19g Protein