Ingredients:
2 medium baking potatoes (about 1 pound), peeled and coarsely chopped
1/4 cup finely chopped onion
1 cup (4 ounces) shredded cheddar cheese
1 cup thinly sliced zucchini
6 eggs
1 cup milk
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 medium tomato, seeded and chopped
 

Directions:
1. Preheat oven to 400°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Place potatoes and onion in bottom of baker; sprinkle with cheese. Arrange zucchini evenly over cheese.

2. In Classic Batter Bowl, 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.

Yield: 8 servings

Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 175 mg, Carbohydrate 17 g, Protein 11 g, Sodium 370 mg, Fiber 1 g

Pampered Chef,