El Ginormo Southwest Oven-Baked Omelette

Ingredients

• 0.5 cup black beans drained and rinsed canned
• 1 teaspoon cumin 
• 0.5 cup milk fat-free
• 1 teaspoon garlic chopped
• 0.3 cup chiles diced green canned
• 0.5 cup cheese blend shredded reduced-fat (Cheddar and Monterey Jack)
• 2.5 cups liquid egg substitute fat-free
• 0.5 cup onion chopped
• 0.5 cup bell pepper red chopped
• 4 servings salsa 
• 4 servings scallions chopped
• 4 servings cup heavy whipping cream fat-free sour
• 0.5 cup regular corn sweet canned drained
• 0.5 teaspoon taco seasoning 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 375 degrees F.
2. Line a deep 8-inch by 10-inch baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
3. In a large bowl, combine egg substitute, milk, cumin, and taco seasoning.
4. Whisk the mixture for 1 minute, until mixed thoroughly.
5. Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan.
6. To the pan, evenly add black beans, corn, and green chiles.
7. Sprinkle with cheese.
8. Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting.
9. Cut into four slices. If you like, finish it off with the optional toppings!