Well, I deviated a bit from the recipe to make it low fat.
So you would potentially replace the egg whites and egg beaters with whole eggs. But, mine was made like this.
Mix the following in a bowl
6 egg whites 16 oz of egg beaters 1 jar of mushrooms small onion low fat cheddar cheese low fat mozerrela cheese
(If you wanted you could put sausage in there, or anything else you'd normally put in an omlette)
and about 1/4 cup of thick creamer
mix it up and put it on the stovetop at medium heat.
When the edges are set and the middle is still liquidy you put it in the oven at 400 (remember to wrap your plastic handles in aluminum foil)
When the center is set (about 10 minutes) sprinkle a little more cheese and seasoning on the top (I use Mrs. Dash salt-free seasoning) and bake until the cheese has melted.
ENJOY!
It's really just a glorified puffy omlette, but it's tassty, and it kind of forms a tasty "crust" on the bottom too.
