My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Rustic Country Omelet


My mom and I couldn’t figure out what to make for breakfast the other day. We literally stood in the kitchen, going through every single cook book we own, for about 2 hours… still not having a clue what to make. By that time (it was already nearing lunch), the two of us were so hungry that we would have scarfed down anything in sight (honestly… I would have eaten an entire cake if it had been in front of me).

Since it was nearing noon, we figured it was too late to have something light (like yogurt or oatmeal), and too early to have a salad for lunch, so we decided to make a hearty omelet with the leftover tidbits in the fridge (oh… and also to fill our tummies). This was the first time I’d ever tried putting an omelet in the oven instead of just cooking it stove top, and my oh my it is so much better!!!! I know I’m not the only one who has tried to flip the omelet in half and failed miserably, only to end up with a half omelet, half scrambled egg disaster (something any real chef would definitely laugh at).

So for those of you who have yet to oven-ize your omelets, I strongly suggest you switch your old egg methods, and start doing it the good old fashioned, country way.

1 tbsp olive oil
1/2 cup precooked sundried tomato turkey, cut into 1/2” chunks
1 cup (1/2” diced) Yukon gold potatoes
Salt and black pepper
5 eggs
3 tbsp soy milk
1 tbsp unsalted butter
1 tbsp chopped green onion
1 tbsp shredded asiago cheese

1. Preheat oven to 350 degrees.
2. Heat half the olive oil in a 10” oven proof pan over medium heat.
3. Add turkey and cook for 3 to 5 minutes over medium-low heat, stirring occasionally until browned. Remove turkey from pan and set aside on a plate.
4. Heat the remaining olive oil in the pan and add the potatoes. Continue to cook over medium-low heat for 8 to 10 minutes, until tender and browned. Sprinkle with salt and pepper. Remove and place on the same plate as the turkey.
5. In a medium bowl, beat the eggs, soy milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and the asiago.
6. Add the butter to the pan, lower the heat to low, and pour the egg mixture into the hot pan.
7. Sprinkle the turkey, potatoes, and green onions evenly over the eggs and place the pan in the oven for about 8 minutes, until the eggs are set.
8. Slide the omelet onto a plate, divide in half, and DIG IN!


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