Fruit & Cheese Oven Omelet

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* Exported from MasterCook *

 

Fruit & Cheese Oven Omelet

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 135

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Nonstick spray coating

12 egg whites*

6 eggs*

1/4 cup water

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup mixed dried fruit bits

1 cup apple juice

2 tablespoons sugar

1/4 teaspoon ground nutmeg

2 tablespoons cold water

1 tablespoon cornstarch

2 tablespoons toasted chopped walnuts or pecans

1/2 cup shredded reduced-fat cheddar cheese -- (2 ounces)

 

Here's an ingenious way to quickly and easily serve omelets for six: Bake a

huge omelet in the oven instead of cooking individual ones on top of the stove.

 

Spray a 15 X 10 X 1-inch baking pan with nonstick coating; set aside.

 

For omelet, in a large mixing bowl combine egg whites, whole eggs, the 1/4

cup water, the salt, and pepper. Using a fork or a rotary heater, beat

until combined but not frothy.

 

Place the prepared baking pan on the oven rack. Carefully pour the egg

white mixture into the pan. Bake in a 400F oven for 7 to 10 minutes or

until the egg mixture is set but still has a glossy surface.

 

Meanwhile, for the sauce, in a small saucepan combine the fruit bits, apple

juice, sugar, and nutmeg. Bring to boiling; reduce heat. Simmer, covered,

for 3 to 4 minutes or until the fruit bits are tender. In a small bowl

stir together the 2 tablespoons cold water and the cornstarch; stir into

mixture in saucepan. Cook and stir until thickened and bubbly. Cook and

stir 1 minute more. Keep warm. Stir in nuts before serving.

 

Cut the baked egg mixture into 6 squares measuring 5 X 5 inches

each. Using a large spatula, remove each omelet square. Invert the omelet

squares onto warm serving plates. Spoon some of the sauce onto half of

each omelet: fold other half over sauce, forming a triangle or a

rectangle. Sprinkle the cheddar cheese over omelets. Makes 6 main-dish

servings.

 

*Note: You may substitute 3 cups refrigerated or frozen egg product,

thawed, for the egg whites and whole eggs.

 

Preparation time: 25 minutes. Baking time: 8 minutes.

 

Per serving: 256 Calories; 8 G Total fat; 3 G Saturated fat; 220 MG

Cholesterol; 434 MG Sodium; 28 G Carbohydrate; 0 G Fiber; 17 G

Protein. Exchanges: 2 lean meat, 2 fruit, 1/2 fat.

 

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