Comida Kraft
Recipe Box

Easy Baked Omelet

Prep Time
5
min.
Total Time
36
min.
Servings

2 servings

Eggs played up with a few on-hand ingredients give you a baked omelet you can serve any time of day.

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What You Need

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Make It

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  • 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.

Serving Suggestion

Serve with whole wheat toast to round out the meal.

Substitute

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.

Servings

  • 2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories 340
Total fat 24g
Saturated fat 10g
Cholesterol 460mg
Sodium 870mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 4g
Protein 24g
% Daily Value
Vitamin A 35 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from no comment-a question--what gets done with the dressing/asparagus/onions? no comment-a question--what gets done with the dressing/asparagus/onions? They got cooked but then aren't referred to again. <<< Response from Kraft Kitchens Expert, Maggie ~ The asparagus and onions are cooked in the dressing and then the other ingredients are added into the skillet (with the asparagus and onions). >>>
Date published: 2006-11-09
Rated 4 out of 5 by from Excellent and very easy. Excellent and very easy. If you don't have a skillet that can go in the oven, saute ingredients on the stove and then cook in a pie pan in the oven.
Date published: 2008-04-07
Rated 4 out of 5 by from My husband is a vegetarian so minus the ham, this dish was great! My husband is a vegetarian so minus the ham, this dish was great! Very healthy and filling when served with a field green salad and light dressing.
Date published: 2006-12-02
Rated 5 out of 5 by from this dish was excellent , i replaced the asparagus with mushrooms ! this dish was excellent , i replaced the asparagus with mushrooms ! my husband loved it ! it was very filling , and i will be making it again !
Date published: 2007-07-24
Rated 3 out of 5 by from i used red peppers instead of tomatos and turkey instead of ham. i used red peppers instead of tomatos and turkey instead of ham. very filling. my boyfriend loved it.
Date published: 2007-01-13
Rated 5 out of 5 by from Both my husband and my six year old son loved this recipe! Both my husband and my six year old son loved this recipe!!!
Date published: 2007-10-31
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