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http://www.tasteofhome.com/Recipes/Asian-Oven-Omelet/Print

Asian Oven Omelet
Asian Oven Omelet
A great sour of low-cost protein, eggs are an ideal way to liven up any meal on a budget. If you enjoy egg foo yong, you’re sure to like this recipe from Edna Hoffman of Hebron, Indiana.
6 ServingsPrep: 35 min. Bake: 10 min.
Ingredients

* 2 packages (3 ounces each) ramen noodles
* 1/2 cup thinly sliced celery
* 2 teaspoons canola oil
* 1 package (8 ounces) sliced fresh mushrooms
* 4 tablespoons green onions, thinly sliced, divided
* 2 tablespoons minced fresh gingerroot
* 3 eggs
* 6 egg whites
* 1 teaspoon sesame oil
* 1/2 teaspoon sugar
* 1/2 teaspoon salt
* 2 tablespoons reduced-sodium soy sauce

Directions

* Discard seasoning packet from ramen noodles or save for another use.
* Cook noodles according to package directions. Drain and rinse in
* cold water; transfer to a bowl and set aside.
*
* Meanwhile, in a large nonstick ovenproof skillet over medium heat,
* cook celery in canola oil for 1 minute. Stir in the mushrooms, 2
* tablespoons green onions and ginger; cook and stir for 7 minutes or
* until mushrooms are lightly browned. Stir into noodles.
*
* Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into
* noodle mixture; spread into an even layer in the skillet. Cook on
* medium for 2 minutes.
*
* Bake, uncovered at 350° for 10-12 minutes or until set. Cut into

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2 of 2
Asian Oven Omelet (continued)
Directions (continued)

* wedges. Sprinkle with remaining green onions. Drizzle with soy
* sauce. Yield: 6 servings.
*

Nutrition Facts: One wedge equals 221 calories, 10 g fat (4 g saturated fat), 160 mg cholesterol, 597 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.
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http://www.tasteofhome.com/Recipes/Zucchini-Oven-Omelet/Print

Zucchini Oven Omelet
Zucchini Oven Omelet
Having been married for 50 years, I’ve had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone’s favorite.
4-6 ServingsPrep/Total Time: 25 min.
Ingredients

* 2 cups chopped zucchini
* 1/4 cups chopped green pepper
* 1/4 cup vegetable oil
* 6 eggs, lightly beaten
* 2 tablespoons grated Parmesan cheese
* 1 tablespoon half-and-half cream
* 1 tablespoon butter, melted
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup shredded cheddar cheese

Directions

* In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil
* until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream,
* butter, salt and pepper; pour over the vegetable mixture. Cook and
* stir gently for 3 minutes or until eggs are set on bottom. Top with
* cheese.
*
* Bake at 350° for 5-7 minutes or until eggs are set and cheese is
* melted. Yield: 4-6 servings.
*

Nutrition Facts: 1 serving (1 cup) equals 223 calories, 19 g fat (6 g saturated fat), 230 mg cholesterol, 369 mg sodium, 3 g carbohydrate, 1 g fiber, 10 g protein.
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http://www.tasteofhome.com/Recipes/Jack-Cheese-Oven-Omelet/Print

Jack Cheese Oven Omelet
Jack Cheese Oven Omelet
Although it’s easy, the omelet looks like you fussed. Sometimes I toss in mushrooms and cheddar cheese for a different flavor.
6 ServingsPrep: 20 min. Bake: 35 min.
Ingredients

* 8 bacon strips, diced
* 4 green onions, sliced
* 8 eggs
* 1 cup milk
* 1/2 teaspoon seasoned salt
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided

Directions

* In a large skillet, cook bacon until crisp. Drain, reserving 1
* tablespoon drippings. Set bacon aside. Saute onion in drippings
* until tender; set aside.
*
* In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese,
* bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking
* dish. Bake, uncovered, at 350° for 35-40 minutes. Sprinkle with
* remaining cheese. Yield: 6 servings.
*

Nutrition Facts: 1 serving (1 piece) equals 352 calories, 26 g fat (13 g saturated fat), 338 mg cholesterol, 619 mg sodium, 4 g carbohydrate, trace fiber, 24 g protein.
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© Taste of Home 2009

http://www.tasteofhome.com/Recipes/Golden-Oven-Omelet/Print

Golden Oven Omelet
Golden Oven Omelet
When I have many mouths to feed and little time on my hands, this is the recipe I reach for. Actually, I’ve made it so many times, I know it by heart!
12-14 ServingsPrep: 10 min. Bake: 30 min.
Ingredients

* 1/4 cup butter, melted
* 18 eggs
* 1 cup milk
* 1 cup (8 ounces) sour cream
* 2 teaspoons salt

Directions

* Pour butter into a 13-in. x 9-in. baking dish. In a bowl, beat eggs,
* milk, sour cream, onions and salt until smooth. Pour into pan. Bake,
* uncovered, at 325° for 30-35 minutes or until a knife inserted
* near the center comes out clean. Let stand 5 minutes. Yield: 12-14
* servings.
*

Nutrition Facts: 1 serving (1 piece) equals 168 calories, 13 g fat (6 g saturated fat), 295 mg cholesterol, 468 mg sodium, 2 g carbohydrate, 0 fiber, 9 g protein.
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© Taste of Home 2009

http://www.tasteofhome.com/Recipes/Vegetable-Fried-Rice/Print

Vegetable Fried Rice
Vegetable Fried Rice
In a nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.
6 ServingsPrep/Total Time: 20 min.
Ingredients

* 1/4 cup finely chopped onion
* 2 teaspoons canola oil
* 2 teaspoons minced fresh gingerroot
* 2 garlic cloves, minced
* 3 tablespoons reduced-sodium teriyaki sauce
* 2 tablespoons lime juice
* 1 teaspoon brown sugar
* 1/4 teaspoon salt
* 1/4 teaspoon hot pepper sauce
* 3 cups cold cooked rice
* 2 cups frozen mixed vegetables, thawed

Directions

* In a large nonstick skillet, saute onion in oil until tender. Add
* ginger and garlic; saute 1 minute longer or until garlic is tender.
* Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper
* sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes.
* Add rice and mixed vegetables; cook and stir over medium heat until
* vegetables are tender. Yield: 6 servings.
*

Nutrition Facts: One serving (3/4 cup) equals 169 calories, 2 g fat (trace saturated fat), 0 cholesterol, 286 mg sodium, 34 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.
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© Taste of Home 2009

Granny notes:

If I had served one of the above to my mother, she would have also expected refried pinto beans, iced tea and either tortillas or corn bread.... [I prefer cornbread]...and sliced tomatoes.

Yes, I did learn a lot about cooking from mom, such as “add more water to the soup, we have company .....and that pot already was brimming with anything she could fit in.

I still laugh, at the year my step dad took over stew making, it was odd but good, she told him to put some of everything in the freezer in it, and he did, used most of her frozen watermelon in the soup pot.
granny......