Recipe by: Dana's Project
INGREDIENTS
- 1 large or 2 smaller potatoes of your choice
- 6-8 eggs
- 1 bell pepper, chopped
- 1 tomato, chopped
- 1 handful of baby spinach
- 1/2 small zuccini
- 2 mushroom heads
- butter or oil to grease the form
- salt, pepper,garlic powder, Italian herb mix
- spring onion, basil and parmesan to garnish
PREPARATION
Preheat the oven to 180 celcius.
Lightly grease the cake form. Thinly slice the potatoes and rub them with a bit of oil, salt and pepper. Arrange the potato slices at the bottom of the form and bring them up the sides as well just like you would do it with a bottom of a cheese cake. Slices should overlap, so there is no or very little space left in between.
Bake the potato base for 15 minutes on 180 celsius.
In the meantime, whisk the eggs, add spices to taste, chop all vegetables and fold them into the eggs.
Once the potatoes are soft pour the mixture over the base and bake for another 20 minutes at 180 celcius until the eggs top looks solid. You can wait until it the edges start to darken.
Serve hot or cold with parmesan, fresh herbs and a little pesto.
KITCHEN EQUIPMENT
- mixing bowl
- fork to whisk the eggs
- spoon or a spatula to fold the omelet mixture together
- cake form or a bread form (this will give you an omelet loaf) or any dish with a slightly higher wall
COACHES' CORNER
- If you prefer to use sweet potatoes, keep in mind that the baking will increase by about 15-20 minutes
- Don't limit yourself to the ingredients listed above. Experiment and have fun with it. This is a recipe that's very hard to get wrong. For instance, add bacon or leftover meat from the night before.
- This recipe is ideal for your breakfast meal prep. You can eat warm or cold.
- If you want to reduce the amount of fat, think about using egg whites instead of whole eggs.
MACRO NUTRIENTS
PROTEIN | CARBS | FAT | CALORIES |
|---|---|---|---|
46 g | 65 g | 31 g | 738 kcal |
PROTEIN
46 g
CARBS
65 g
FAT
31 g
CALORIES
738 kcal
