Today's Lunch (but could be Breakfast or Brunch): Ginormo Southwest Oven Baked Omelette

This is good for breakfast, brunch or lunch. I made it for lunch. Another one I adapted from Hungry Girl's 200 Under 200. I omitted the canned corn and canned black beans, used freshly roasted poblano chiles for the canned green chiles. This was really good and simple to put together. Took a long time to cook though - an hour - but worth waiting for.

El Ginormo Oven-Baked Southwest Omelette

2.5 cups liquid egg substitute
1/2 cup evaporated skim milk*
1/2 cup low fat cheddar cheese, shredded
1/2 cup red bell pepper, diced
1/2 cup onion, chopped
1/4 cup roasted poblanos, skinned & seeded**
1 tbsp minced garlic
1 tsp ground cumin
1/2 tsp taco seasoning mix
Optional toppings:
salsa
fat free sour cream
chopped scallions

Preheat oven to 375 degrees F.

Line a deep, round casserole with aluminum foil. Spray lightly with nonstick spray. Make sure to coat the sides and bottom really well.

In a large bowl, combine egg substitute, milk, cumin and taco seasoning. Whisk well.

Add all remaining ingredients and mix well. Pour into prepared casserole dish.

Bake for 1 hour until the top is puffy and the center is firm. Allow to cool slightly before cutting.

Cut into 4 slices, finishing with optional toppings.

Calories per serving (1/4" of recipe including 1/4 of 1/2 cup canned sweet corn and 1/2 cup black beans, drained): 188 calories, 3g fat, 590mg sodium, 17g carbs, 2.5g fiber, 5g sugar, 22g protein

Risa's notes:

* Original recipe calls for regular skim milk.
** Original recipe calls for canned green chiles.

In serving size, I included the 2 ingredients that I omitted from the recipe. The original recipe also calls for 1/2 cup of canned sweet corn and 1/2 cup black beans, rinsed and drained.

Makes 4 servings
Hungry Girl 200 Under 200