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Clean Eating Baked Omelette

Some people want to meet Lady Gaga, I want to meet Ina Garten.  She is fantastic.  This tiny ball of energy cooking and baking her way into my heart; even though she doesn't know it.  Though TV is very low on my priority list, if I do turn it on, the first channel I check is Food Network, hoping for a glimpse of Ina.  So many of my escapades in the kitchen have been inspired by her.  And I have found that many of her recipes can be adapted to the clean eating lifestyle.  This is one of them. 

Ina did a recipe on Barefoot Contessa where she baked an omelet to serve immediately.  It had all sorts of deliciousness, some of which was not clean eating, but the concept was great.  I took it in another direction, as an opportunity to bake an incredible omelet that can be portioned out and stored in the fridge as part of meal planning.

You can check out Ina's recipe here, http://www.foodnetwork.com/recipes/ina-garten/omelet-for-two-recipe.html

Clean Eating Baked Omelet

Tools

  • Oven-Safe Fry Pan
  • Large Bowl

Ingredients

  • 8 Eggs whisked together with salt and pepper to taste
  • 1 Small Japanese Sweet Potato, cut in half and then thinly sliced
  • 1 Shallot Thinly Sliced
  • 1/2 Red Bell Pepper Diced
  • 2 Green Onions Sliced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Coconut Oil or Fat of Choice
  • 5 oz Diced Pancetta, Optional.  Leave out for a Kosher dish.

Directions

Pre-heat oven to 375.

Once you've prepped all your ingredients as mentioned above, heat your fry pan over medium heat and add the pancetta.  Cook until crispy, about 10 minutes.  Remove from the pan and set aside, leave excess fat in the pan.  If you're not using pancetta, then add the coconut oil here and go right to the veggies.

Replace the pan back on medium heat and add the coconut oil.  Toss in the sliced Japanese sweet potato and shallot.  Sauté until the sweet potato is almost cooked through, then add the bell pepper.  Cook for another 3 minutes, stirring regularly.

Add your eggs and sprinkle the green onion over the top.  Transfer pan to the oven, bake for 15-20 minutes, or until the middle is fully cooked and puffed up.

Remove from the oven.  Cut into quarters, remove from pan and package separately in air tight containers or saran wrap and tin foil.  Store in the fridge until you're ready to eat, up to 5 days.  Enjoy cold, or reheat 30 seconds in the microwave for a hot breakfast!