Vegetable Omelet in Pie Crust
By bestlifeglutenf... on June 12, 2012
If you have leftover veggies, don't throw them out! Or start with fresh ones. But whichever way you go about it, try this Gluten-Free recipe which incorporates my philosophy of goin' semi-homemade when time is limited.
I used a prepared, ready made crust from Whole Foods brand ( in frozen case- you get 2 per pkg.) Here's a complete list:
1 Pie Crust, Pre-baked empty for 15 minutes on 325 degrees
1/3 stick Fleishman's Margarine ( or Sweet Butter)
2 tbsp Canola Oil ( if needed when sauteeing)
6 Lg eggs
1 Lg Idaho Potato (peeled, diced into 1/2 in. cubes)
1/4 cup Diced Red or Yellow Bell Pepper
A few Asparagus tips ( I used 6 here)
A few Broccoli florets
2 Scallions ( sliced thin, don't use the very tip that's the greenest)
1 slice American or Cheddar Cheese, diced or 1/2 cup Shredded
1/4 teas. Fresh Parsley, chopped
Salt & Pepper to taste and a Dash of Paprika.
You've prebaked the empty crust on 325 for 15 min. Now remove from oven. Raise to 350 degrees.
If using fresh green veggies that are raw, blanch them for a few minutes until just tender. Dry on paper towel. Or use the leftovers from yesterday. In a skillet melt the butter or margarine and saute the potato until soft. Place on paper towel to absorb excess oil. Add the scallions and pepper to that same butter and saute these until translucent. Don't allow to brown.
In a mixing bowl, combine the eggs, spices and with a large spoon, gently add the veggies and chopped cheese. You know the rest: Pour everything into the emptyt crust. Bake for approx. 45 minutes at 350 until "set". It will feel firm when touched gently on top. That's it, Enjoy!!
For more ideas, both Scratch and Semi-Homemade, see my blog,
See 'ya there!!