Andy and I have been so busy lately, working on our next books. He is nearly finished with his book on his grandfather's port battalion in WW2 (519th Port Battalion), 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 omelet.
I'm calling it an oven omelet because it doesn't have a crust, and it's baked. Also, I know from experience that these oven omelets 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 Omelets:
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):
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.