Oven Omelet

I often make this during the holidays however there is no reason this couldn't be presented at brunch. The omelet can quickly be assembled and the oven will do the rest. You can even make it up to 24 hours ahead if time runs short. Just cover with foil and place in the frig. Remove the foil before baking. I made mine with mushrooms, green onions, cheese and prosciutto but you could add just about anything you like.

Serves 6

12 eggs,cracked
1/2 cup fat-free Plain Greek yogurt
1/2 cup fat-free half and half
6 oz sliced mushrooms
6 slices prosciutto
1/2 cup shredded low fat cheddar cheese
4 green onions, slice
3/4 tsp salt and 1/4 tsp pepper
1 tbsp olive oil

Preheat the oven to 325. Spray a baking dish with cooking spray. Heat the oil in a skillet over high heat. Add the mushrooms and spread out into a single layer. DO NOT STIR for 3-5 minutes, let them brown. Stir, sprinkle with salt and again leave alone for another 3 minutes. Remove from heat. Meanwhile, whisk together the eggs, yogurt, half and half salt and pepper. Layer the mushrooms, green onions and cheese on the bottom of the baking dish. Pour the egg mixture over the top. Lay the prosciutto on the top. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Cut into squares and serve immediately.