Baked Vegetable Omelet

• 1 c. (4 oz.) shredded pepper Jack cheese, Monterey Jack cheese or a combination
• 1 1/2 c. chopped fresh broccoli or 1 (8 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1 1/2 c. coarsely chopped seeded tomatoes
• 2 c. (8 oz.) shredded reduced-fat Cheddar cheese
• 1 c. low-fat milk
• 1/4 c. all-purpose flour
• 2 1/2 Tbsp. omelet and souffle seasoning
• 1/4 tsp. garlic flakes
• 1/4 tsp. thyme
• 3 eggs

1. Layer pepper cheese, broccoli, tomatoes and Cheddar in an ungreased 8-inch square baking dish.
2. Beat together remaining ingredients until smooth; pour over cheese.
3. Bake, uncovered, at 350u0b0 for 40 to 45 minutes or until egg mixture is set.
4. Let stand 10 minutes before cutting.
5. Makes 6 servings.

pepper, fresh broccoli, tomatoes, cheddar cheese, lowfat milk, allpurpose, omelet, garlic flakes, thyme, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794143 (may not work)