Andy and I have been so busy lately, working on our next books. He is nearly finished with his book on his grandfather’s battalion in WWII (they moved supplies in Normandy), which I have been working on as well (editing), and I am nearly finished with my second cookbook—Yay! After my day with the girls and working on recipes, I have been finding it difficult to make dinner. Today I made the same test recipe three times to make sure I had it right. Phew. Lately, all I want in the evening is something quick and simple. Okay, I admit, I also want it to taste really good too—I’m kind of crazy about delicious food 😉 This evening when I looked in the fridge all I had was barely enough ingredients to make this yummy oven omelette.
I’m calling it an oven omelette because it doesn’t have a crust, and it’s baked. Also, I know from experience that these oven omelettes go really quickly, and one is never enough, which is why I always make two at once. It’s just the right amount for our family of 4, with a small side of veggies, bread or whatever I have on hand.
For 2 Oven Omelettes
Sautee:
1 red pepper, chopped
1/2 of a red onion, chopped
3 cooked sausage, chopped
Add two very big handfuls of fresh spinach at the end, until it is barely wilted.
(Or use about 3 cups of any sauteed veggies or meat that you like. I often use asparagus, broccoli, and marinated artichoke hearts to name a few.)
Add meat and veggies to 2 greased pie dishes.
In a mixing bowl whisk (I use a stick blender):
7 eggs
1.5 cups coconut milk
1/2 tsp Herbamare Seasoning
Pour over your ingredients in the pie dishes.
Bake at 375 degrees for about 32 minutes.
♥, Kelly
Brandon says
I believe I’m going to try this for my birthday breakfast. Or maybe the day after–I kind of want my birthday to be as raw as possible (but you’ve got me covered!).
Usually I don’t cook the yolks, so I may only use the whites for this recipe. Yolks can go into other recipes I have on hand. Thanks for giving me the idea.
Nisrine says
What a lovely omelette. I love the colrs on the plate.
Natalie says
Mmm these look delicious. I wonder if I could get away without the sauteeing and skip right to the oven…
Anonymous says
This IS a lovely omelette. I made it for dinner last night. I omitted sausage just because I am not a huge sausage fan. It was really good, I think though that I will up the eggs next time I make it sans sausage. This uber-creamy concoction would have perfect if I had added the sausage. Just goes to show that you really do need the follow the recipe the first time you make it. This was my first experience cooking with coconut milk (well, outside of coconut pie) and it is SO GOOD at making things rich and creamy. I didn’t miss the cheese I would normally have put in at all. And my tummy is so much happier! Two of my three kids loved it and actually ate more than 1/4 of an omelette. They surprised me (in a really good way). This is a great recipe to start transitioning my family to a healthier diet. Thank you!!!!