Spring has Sprung
Take advantage of springtime vegetables and serve this massive and mouthwatering egg dish. The oven baked omelet is filled with mushrooms, asparagus, and peas and then finished with a crispy cheese and potato topping. The versatile omelet can be served any time of the day but would be especially perfect for brunch.
Enormous Easter Omelet
1 clove garlic, minced
1/3 cup mushrooms, thinly sliced
1/4 cup peas (if using frozen be sure to thaw them completely)
4-5 asparagus spears, chopped into 1 inch pieces
1/2 cup liquid egg substitute
1 tbsp. unsweetened plain almond milk
1/3 cup frozen hash browns (check for gluten), thawed
1/4 tsp. dried basil
2 tsp. Parmesan, grated
salt & pepper
1. Preheat broiler and move oven rack to upper third of oven.
2. Spray a medium nonstick skillet with nonstick spray and bring to medium-low heat.
3. Saute garlic until fragrant, about a minute.
4. Add mushrooms and let cook without disturbing until beginning to brown, about 2 minutes. Stir and continue to cook until all sides are golden, about 2 minutes more.
5. While mushrooms cook, whisk together eggs, milk, basil, and a dash of salt and pepper in a small bowl.
6. Add in peas and asparagus to pan with mushrooms. Cook for 1 minute. Season with salt and pepper.
7. Pour egg mixture into pan and tilt to evenly distribute the eggs along bottom of pan. Sprinkle top of frittata with hash browns.
8. Cook 3-4 minutes, or until edges of frittata are just beginning to set. Sprinkle evenly with Parmesan cheese.
9. Place pan under broiler. Broil until fully cooked and center is set, about 4 minutes.
10. Remove from broiler and slice into pieces.
Nutrition Information--approximately 160 calories per serving (entire recipe)