Baked Omelet

Baked breakfasts like this are a great idea for when you want something hearty but don’t want a ton of cleanup. I love using a cast iron skillet, but you could even make this in a casserole dish. Whatever is your preference can work for this baked omelet recipe.

The whole family will enjoy this protein-packed Low Carb Baked Omelet. It’s also a great make-ahead breakfast for those hectic mornings!

Back in September of last year, I started eating a mostly low carb diet. What led me to make these changes? I was tired of feeling sluggish throughout the day and I felt like my health was being affected by my poor health choices.

In January of this year, I committed fully to a low carb diet and have cut out almost all processed food. I can’t say what effect these changes have on other people, but I feel like a completely different person – and I’m losing weight in the process! Which if I’m completely honest, is something I’ve needed to do for a long time.

But don’t fret if the low-carb lifestyle is not for you! I’ll still be sharing regular recipes because my family still eats all the carbs. Occasionally, I’ll be sharing recipes like this Low Carb Baked Omelet. You don’t even have to be low carb to enjoy it – my family enjoyed it with me. They had hash browns and fruit on the side. I had a salad. Win-win.

For those times when I need a quick meal idea throughout the week, this Low Carb Baked Omelet makes a great choice because I can put pieces in these meal prep containers and I can just grab one quickly.

Ingredients:

3 large eggs + three egg whites
2 tablespoons plain fat-free Greek yogurt
⅛ teaspoon salt
¼ teaspoon pepper
1 cup chopped broccoli florets
¼ cup finely diced onion
½ cup cooked and cubed ham
¼ cup finely chopped peppers (I used yellow and orange)
2 cups baby spinach leaves
¼ cup freshly grated Parmesan cheese
1 sliced green onion for garnish

Instructions

Preheat the oven to 400°F
Add the eggs, yogurt, salt, and pepper to a bowl. Using a hand mixer, beat until blended and frothy.
Spray a 10″ nonstick skillet with nonstick cooking spray and turn the heat on medium-high.
When the pan is hot, add the broccoli, onions, peppers and ham.
Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they’ll cook a little longer in the oven.
Add the spinach and cook until just wilted.
Sprinkle the green onions into the egg mixture.
Pour the egg mixture into the pan, making sure to get it as even as possible.
Sprinkle the Parmesan cheese over the eggs.
Let cook for approximately one minute on the stove, and then transfer the pan to the oven.
Bake for 10 to 15 minutes or until the eggs set.
Serve with additional Parmesan cheese and green onions on top.
Serves: 4
3 PointsPlus Per Serving

4 SmartPoints Per Serving on Beyond the Scale

2 SmartPoints Per Serving on FlexPlan or FreeStyle Plan