I love omelette, but I don’t like making them. That’s why I make these “oven omelettes” all the time. This recipe made two “pies” and about six servings. We let them cool to room temperature, and took them to the park for a picnic.
We just ate them with our hands like pizza
The other end of this park has a playground and a rose garden. I took some photos of the roses at twilight, one of my favorite times of day for pictures.
To see all of the photos I took this evening, Click Here, to go to my family blog
And now for the recipe!
Oven Omelette with Sweet Potato Crust
Lightly grease two pie dishes. Thinly slice one large or two small sweet potato, and arrange it around the bottom of the pie dishes, like this:
Sprinkle the sweet potato crust with sea salt and pepper.
Pour omelet mixture over top.
8 whisked eggs
1.5 tsp Herbamare seasoning
1 finely chopped sauteed onion
1 finely chopped sauteed red pepper
2 cloves minced sauteed garlic
2 cups lightly steamed, thinly sliced broccoli
1 cup sliced Applegate Farms, Chicken & Maple, Breakfast Sausage*
1/2 cup Daiya dairy-free cheese
1/2 cup finely chopped sundried tomatoes
Bake at 350 for about 40 minutes.
*I like Applegate Farms, Chicken & Maple, Breakfast Sausage because it’s gluten and casein free and it doesn’t contain MSG or nitrates. Plus the chickens are treated humanely and without antibiotics.