Baked Roasted Pepper Omelet

•5 eggs
•1/2shallot, diced
•1 garlic clove, minced
•1/4 cup roasted red pepper, thinly sliced
•1/8 tsp garlic powder
•1/4 cup almond milk
•1 Tbsp. extra virgin olive oil
•1/4 cup plain coconut cream, chilled
•1/2 tsp dried basil, crushed
•1/3 tsp kosher salt
•1/4 tsp ground black pepper
1.Preheat the oven to 400°F.
2.Whip out a large bowl and beat the egg or egg substitute together
with the milk, yogurt or coconut cream, dried basil, garlic powder,
salt, and pepper. Continue to whisk everything until thoroughly
3.Place an ovenproof frying pan over medium low flame and heat the
extra virgin olive oil. Once hot, add the garlic and saute until aro-
4.Stir the shallot into the pan and saute until it becomes translucent,
which would take about 2 minutes.
5.Pour the egg mixture into the frying pan and set heat to medium.
Cook for about 5 minutes, or until the bottom and the edges of the
egg mixture has set.
6.Scatter the sliced roasted red pepper all over the top of the omelet,
followed by the Brie if you chose to add it.
7.Transfer the frying pan into the preheated oven, then bake for about 8
to 10 minutes, or until the top is fluffy and pale golden.
8.Take the omelet out of the oven and set aside to cool for about 3
minutes. Slice into equal pieces. Serve.

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