Hungry Girl'S Ginormous Oven-Baked Omelette (Redone)

• 2 cups fat free egg substitute (like Egg Beaters)
• 1/2 cup unsweetened vanilla Almond Breeze
• 1 cup green bell pepper
• 1 cup sliced mushrooms
• 1/2 cup onion
• 1 tablespoon reduced-fat parmesan cheese
• 3/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• salt
• red pepper flakes
• cajun seasoning

1. Preheat oven to 375 degrees.
2. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk and add your spices. Mix well, and then set aside.
3. Bring a large pan sprayed with nonstick spray to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well.
4. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting.
5. MAKES 4 SERVINGS.

egg substitute, unsweetened vanilla almond breeze, green bell pepper, mushrooms, onion, parmesan cheese, garlic powder, black pepper, salt, red pepper, cajun seasoning

Taken from www.food.com/recipe/hungry-girls-ginormous-oven-baked-omelette-redone-475596 (may not work)