River Omelets
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A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
Step: 2
In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
Step: 3
Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
NUTRITION FACT
Per Serving: 287 calories; protein 20g; carbohydrates 4.5g; fat 21.3g; cholesterol 341.1mg; sodium 904.1mg.
Eat good breakfast to continue the day has become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feeling full longer, and not want likely grab a snack out of the vending machine before break .
Making fruit a morning habit is simple . Simply put the sweetness in your refrigerator next to the milk or on the table next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.
