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Breakfast/brunch

Easy Baked Omelet

Easy Baked Omelet recipe
photo by:kraft
Eggs played up with a few on-hand ingredients give you a baked omelet you can serve any time of day.
time
prep:
5 min
total:
36 min
servings
total:
2 servings
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What You Need

2
Tbsp.  KRAFT Zesty Italian Dressing
1/4
cup  chopped green onions
1/2
cup  chopped asparagus (about 5 stalks)
4
large  eggs
2/3
cup  chopped plum tomatoes (about 1 medium)
2
slices  OSCAR MAYER Smoked Ham, chopped
1/2
cup  KRAFT Shredded Cheddar Cheese, divided

Make It

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.

Kraft Kitchens Tips

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.
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