Oven Baked Omelet With Roasted Pepper Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1/2 large onion, chopped
• 2 cups shiitake mushrooms, chopped
• 1/3 cup shelled edamame, cooked
• 1 small carrot, chopped
• 1/2 teaspoon mixed italian herbs
• 5 organic eggs
• 2 tablespoons almond milk or 2 tablespoons other milk
• salt and pepper
• 1 green onion, sliced (optional)
• 2/3 cup roasted peppers in a jar
• 1 tablespoon almond milk or 1 tablespoon other milk
• 1 teaspoon dijon mustard
• 1 -2 teaspoon raw sugar or 1 -2 teaspoon other artificial sweetener
• salt and pepper

Recipe

• 1 preheat the over to 375°f/180°c.
• 2 heat a frying pan with a tbsp of olive oil. gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.
• 3 when all the vegetables are soft, season with herbs, salt and pepper. remove from heat.
• 4 in a bowl, beat eggs. add milk, salt and pepper and mix. add the cooked vegetables and mix.
• 5 pour the egg mixture into an 8 x 8 pan coated with olive oil.
• 6 bake for 25 minutes. remove from the oven and leave for 5 minutes. cut the omelet into 9 pieces.
• 7 to make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
• 8 placing the omelet on a top of a green salad is optional. infuse love and serve the omelet with the sauce (topping with sliced green onion is optional).