Gluten Free Vegetable Omelet in Crust

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If you have some leftover veggies, don’t throw them out. Save them for tomorrow and make this dish. Or, you can start with a few veggies that are raw and go from there. It doesn’t call for quantity…as you’ll see on the ingredient list, very small amounts of each vegetable were used. And it’s a recipe using my “Semi-homemade” philosophy! The crust is pre-made (but raw) by Whole Foods. Love their pie crusts. This is in their frozen section, and you get 2 per pkg.!  Defrost only 1 for this and save the other for a lovely pie!!

1 Pie Crust, Pre-baked, empty,  for 15 minutes 1/3 stick Fleishman’s Margarine 2 tbsp. Canola Oil 6 large Eggs 1 large Idaho Potato (diced into ½ in cubes) ¼ cup diced Red or Yellow Pepper A few Asparagus tips ( here I’ve used 6 spear tips) A few Broccoli Florets- perhaps ½ cup worth 2 Scallions- sliced thin ( Don’t use the greenest end, cut from the white onion to approx. ½ of the stem) 1 slice American Cheese or Cheddar Cheese- diced ¼ teas Fresh Parsley, chopped ( dried parsley flakes are fine as well) Salt and Pepper to taste. Dash of Paprika

Preheat oven to 350 degrees and bake empty crust for 15 minutes. As I said, I used a Whole Foods brand prepared crust, which had defrosted. After that 15 minutes, set crust aside until ready to fill.

I started this out with all raw veggies. But you can use any leftovers on hand. It’s a great way to use ’em up!  I cut up the broccoli and asparagus and simmered in salted water until softened, then drained on paper towel.

Place the margarine and oil together in a skillet and when margarine has melted, cook the diced potato until soft. This takes about 4-5 minutes before turning, Continue to saute till softened. Remove from pan onto a paper towel to absorb any oil.

In the same pan, add the scallions and red pepper, and saute until soft as well…do not brown the onion. Drain on towel as well. We’re merely eliminating some of the oils.

In a mixing bowl, beat the eggs, adding the spices first and then with a large spoon or spatula, gently add the veggies and blend or fold into the eggs. We don’t beat with the mixer. Add the chopped American cheese and pour into the pie shell. Bake for approx. 45 minutes at 350 degrees until “set”. The omelet will feel firm when touched.  That’s it, you’re done!

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