Try this recipe at your next brunch and it will surely be a hit with all your guests! This is an alternative and healthy way to serve an omelet. It bakes in the oven and you actually use the egg portion of the dish to wrap up fresh veggies, instead of using an expected tortilla. I had all these ingredients still on hand from my Southwestern Salad I made last week!
5 eggs
3/4 cup of milk
1/2 cup of flour
A few dashes of hot sauce
1/4 of a small white onion (chopped)
1 tomato, chopped
1 avocado chopped
1/2 cup of mexican blend cheese
2 Tablespoons of cilantro, plus extra for garnish
1 teaspoon of cumin powder
Salt and Pepper to taste
A dollop of sour cream (optional)
1. Preheat your oven to 450 degrees
2. Add the first four ingredients together in a blender or food processor and blend until smooth (this is a super easy way to incorporate the flour and ultimately add air bubbles which will create light fluffy eggs). Yum. Pour this into a greased (I used vegetable oil) 13in x 9in x 2in glass baking dish.
3. Sprinkle the chopped onion onto the egg mixture evenly and place into oven for 18 minutes or until eggs are set. While this is baking, use this time to cut up your fresh veggies and herbs. Sprinkle cumin on top of your avocado and tomatoes while they are still on your cutting board.
4. Take the eggs out of the oven and sprinkle the top with cheese. Then top with the tomatoes, avocado and cilantro. Add salt and ground pepper if desired now.
5. Using your hands and a spatula (so the egg does not tear) and start to roll up the omelet in the dish. Place with seam side down on a serving dish and carefully slice pieces into 3/4 inch servings
6. Serve with sour cream (if desired) and sprinkle some of the remaining chopped up cilantro on top
* Tip: To ensure even pieces without the filling falling out, carefully cut the roll in half, then cut this until 4 pieces.
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