Garden Fresh Oven Omelet

Another great recipe for a healthy start.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  potatoes, peeled and coarsely chopped (about 1 pound)
• 1⁄3 cup  finely chopped onion
• 1  cup  shredded cheddar cheese
• 1  cup  thinly sliced zucchini
• 6  eggs
• 1  cup skim milk
• 1⁄4 cup all-purpose flour
• 3⁄4 teaspoon  garlic salt
• 1⁄8 teaspoon black pepper
• 1  medium tomatoes, chopped

Directions

1. Preheat oven to 400°F Lightly spray 11x7 inch baking dish with nonstick cooking spray. Place potatoes and onion in bottom of baker; sprinkle with cheese. Arrange zucchini evenly over cheese.
2. Whisk eggs, milk, flour, salt and black pepper. Pour egg mixture into baker. Bake 30-35 minutes or until knife inserted in center comes out clean. Sprinkle tomatoes over omelet. Let stand 5 minutes; cut into wedges.