Oven Baked Omelet With Roasted Pepper Sauce

photo by InnerHarmonyNutriti


- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
3-4
ingredients
- 1 tablespoon olive oil
- 1⁄2 large onion, chopped
- 2 cups shiitake mushrooms, chopped
- 1⁄3 cup shelled edamame, cooked
- 1 small carrot, chopped
- 1⁄2 teaspoon mixed Italian herbs
- 5 organic eggs
- 2 tablespoons almond milk or 2 tablespoons other milk
- salt and pepper
- 1 green onion, sliced (optional)
-
Roasted Pepper Sauce
- 2⁄3 cup roasted peppers in a jar
- 1 tablespoon almond milk or 1 tablespoon other milk
- 1 teaspoon Dijon mustard
- 1 -2 teaspoon raw sugar or 1 -2 teaspoon other artificial sweetener
- salt and pepper
directions
- Preheat the over to 375°F/180°C.
- Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.
- When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat.
- In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix.
- Pour the egg mixture into an 8 x 8 pan coated with olive oil.
- Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces.
- To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
- Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).
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