Sunday, February 28, 2010

Baked Omelet, 30 Healthy Things to Cook and Eat

It looks like a baked omelet for our return show. At this point we will not be able to broadcast the shows live but at some point in the future that is our goal. We want our audience to know that Audrey really is doing a majority of the cooking. Here is the recipe so that you may give it a try and tell us what you think.
 From 30 Healthy Things to Cook and Eat by Usborne.

Oven Baked Omelet
To make an omelet for 4 people, you will need:
1 onion
2 medium-sized potatoes
1 zucchini
1 clove garlic
2 tablespoons olive oil
1 tablespoon butter
5 medium eggs
1/2 cup milk
1/2 teaspoon Italian seasoning
a pinch of salt and of ground black pepper
a shallow 8-9 inch ovenproof dish

Preheat your oven to 350°F.
  1. To grease the dish, wipe a paper towel in a little butter. Then, wipe butter all over the inside of the dish.
  2. Peel the onion. Cut it in half, then slice it finely. Peel the potatoes and cut them in half. Slice them thinly, then chop them.
  3. Cut the ends off the zucchini. Cut in half, then into strips. Cut the strips into small pieces. Then, peel the clove of garlic.
  4. Heat the oil and butter on low heat, until the butter melts. Then, add the onion and potatoes. Cook them for 5 minutes.
  5. Add the zucchini and crush the garlic into the pan. Gently heat the pan for 5 minutes more, to soften the vegetables. 
  6. Take the pan off the heat and spoon all the vegetables into the dish. Then, break the eggs into a large bowl.
  7. Mix the eggs with a  fork, then add the milk, seasoning, salt and pepper. Stir everything together really well.
  8. Pour the egg mixture over the vegetables. Then, bake the omelet for 40 minutes, until it is set and golden brown.
  9. Push a knife into the middle of the omelet. If runny egg comes out, cook it for 5-10 minutes more. Cut it into pieces.
*Eat right away, or allow to cool, then store in the refrigerator and eat within 2-3 days.