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by on June 9th, 2012

Oven Vegetable Omelet

So I had a dream about this — I think I need a shrink!

Ok, I think I now realize I need help.  Ha.  For some reason I dreamed about a rolled up egg one night. Don’t ask me why or what I might have eaten right before I went to bed but an EGG, some would say “GET A LIFE”. I could have been dreaming about our new grandsons, or dreaming about house work or yard work or anything but EGGS. Ya know I have said it many times before, breakfast is my least favorite meal and anything I can do to jazz it up would be a good thing so maybe that explains the dreams.

So, tossing and turning during the night, I’m envisioning this rolled up egg with a filling on the inside. I’m wondering “will I remember this dream in the morning so I can try and make this”. So I woke up, remembered the egg and set about trying to decide how to approach this dish.  It took me a few minutes to realize, hey, this is just an omelet. I’ve done omelets many times before but I liked the idea of having this perfectly smooth piece of cooked egg to roll up some sautéed veggies.

I first thought of using a quarter sheet pan but quickly realized that it would take about 5 eggs to fill this pan and my husband had already left for the golf course. So, I opted for a small casserole dish, rectangle shaped. I sprayed it very good with cooking spray. I might try buttering it next time and spraying because my egg tore a little when I went to turn it out. But, I was in a hurry and didn’t take time to loosen it around all the edges. I was eager to see if it would work as good as the one I made in my dream.

You can really use whatever fillings you have on hand. I happened to have tomato, Serrano pepper, bell pepper, mushroom and a little cheese and salsa.  This could easily be made and put back int he oven to keep warm until it is ready to be plated.

So, another egg dish for your repertoire and mine.  I am wondering what I will dream about next.  Hope it isn’t food.

What simple ingredients.

Add cream to eggs and beat.

Chop all the vegetables before sautéing in a little butter.

Pour eggs into sprayed dish. Move around to cover the bottom.

Cooked and ready to turn out. Do this very carefully after loosening around the edges to make sure they don’t stick.

Put the veggies and the cheese on the lower 1/3 of cooked eggs, fold over and roll up.

Ok, so this looks like an omelet, but just look at how smooth it is.

Cut and garnish with some salsa.

Oven Vegetable Omelet

2 eggs, beaten
1 Tbsp. cream or milk
1 Tbsp. butter
1/2-1 Serrano pepper, minced
2 large mushrooms, chopped
piece of bell pepper
1 small campari tomato, or 2-3 Tbsp., chopped
2 Tbsp. grated cheese
salsa, optional for garnish

Preheat oven to 325°.

Beat the eggs with the cream and add salt and pepper to taste. Use a casserole or dish about 8 1/2″ x 7″. Spray with cooking spray heavily. Pour in the eggs and move around to cover the bottom of the dish. Bake in oven for about 10 minutes or until all the eggs are set.

In the meantime, melt the butter in small skillet and sauté the peppers, mushroom and tomato for about 6-7 minutes.

When the eggs are done, remove from oven and using a small spatula loosen around the edges so you will be able to flip out the cooked egg onto work surface.  Put the short end towards yourself and put the cooked veggies about 1/3 way in from end. Sprinkle with the cheese and carefully fold over the edge closest to you and roll up the omelet. Cut in two pieces, top with a little salsa and serve.

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