Sunrise Oven Omelet

16 round miniature frozen home-style waffles, thawed
3/4 cup frozen chopped broccoli, thawed
1/2 cup chopped red bell pepper
1/4 cup green onions with tops, chopped
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4%) small curd cottage cheese
1/4 cup all-purpose flour
6 eggs, divided
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Thaw waffles at room temperature 10 minutes. Preheat oven to 375°F. Spray Deep Dish Pie Plate with nonstick cooking spray. Drain broccoli on paper towel. Chop bell pepper and green onions with Food Chopper. Combine broccoli, bell pepper, green onions and 3/4 cup of the cheddar cheese in Small Batter Bowl; mix gently.Sprinkle vegetable mixture evenly over bottom of pie plate. Arrange waffles, slightly overlapping, around edge of pie plate; press lightly into vegetable mixture. In Classic Batter Bowl, vigorously whisk cottage cheese, flour and 1 egg using Stainless Steel Whisk until well blended. Whisk in remaining eggs, milk, salt and black pepper; pour over vegetable mixture. Cover edge of waffles with 2- to 3-inch-wide strips of aluminum foil. Bake 45-50 minutes or until egg mixture is set. (A knife inserted near center will come out clean.) Remove from oven; sprinkle with remaining 1/4 cup cheddar cheese. Let stand 5 minutes. Cut into wedges and serve using Slice 'N Serve®. Yield: 8 servings

Nutrients per serving: Calories 210, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 185 mg, Carbohydrate 13 g, Protein 14 g, Sodium 520 mg, Fiber 1 g

Cook’s Tips: To thaw waffles, remove from freezer 10 minutes before using. If necessary, cut waffles apart using the Serrated Bread Knife. Substitute 4 round frozen home-style waffles, thawed and cut into quarters, for the miniature waffles, if desired. Prepare as recipe directs.

Pampered Chef