Joe’s Bottom to Top Baked Omelet Recipe

A few weeks ago Joe made the post ride meal; an important task. I was in the shower and heard the blender whirring. “Oh good”, I thought, “nothing evens out a hot ride like an ice cold smoothie.” But Joe wasn’t making an ice cold smoothie. Instead he had scoured the fridge for anything and everything edible (which is everything in a fridge), whacked it all into a food processor, and then scooped the unappetizing pink mush into a frying pan in a (very) creative, yet (very) unsuccessful attempt at pancakes. Pancakes made from sausage, onion, capsicum, mushrooms, whole carrots, red cabbage, eggs, etc. Like I said, anything and everything. It looked like the slop that the crew of the Nebuchadnezzar had to eat in The Matrix. I doubt it tasted any better.

(Now Joe, if you are reading this, don’t do anything irrational like burst into my room and take a bike pump to my head. You know this story had to be shared and I even gave you credit for being creative. Sit back down…just keep reading.)

The following day consisted of a similar outline: I got in the shower, Joe began banging pots and pans in the kitchen, but this time round I broke protocol and and retreated into my room for a nap partially out of fear of forcing down another disaster. But when I woke up, I could smell something from the kitchen and…it smelled delicious. It tasted even better. It was Joe’s Bottom-to-Top-Baked-Omelet and here is how to make it yourself:

Recipe for Joe’s Bottom-to-Top-Baked-Omelet*

Eggs

Sweet Potato, chopped

Assorted Veggies such as mushrooms, carrots, green beans, onion, tomato, etc., chopped

A Meat such as bacon, tuna, chicken, beef, etc., chopped

Salt

Pepper

Olive Oil

Parmesan Cheese

Turn oven to 180 degrees C or 350 F.

Over medium heat, cook the meat in a little bit of oil until done.

While the meat is cooking, put some olive oil in a shallow oven friendly pan along with the sweet potato and carrot.

When the meat is done cooking, pull the pan out of the oven, add the meat and the rest of the vegetables. Add salt and pepper.

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Return to the oven.

Beat 4-8 eggs (depending on pan size) in a separate dish. Add salt and pepper.

Check on the pan periodically until the sweet potatoes are fully cooked and soft to the touch. (You want all the vegetables to be fully cooked but I found that the sweet potato and carrots take the longest and were the best indicator that its time to add the egg).

Add the egg. Return pan to the oven until fully cooked.

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Remove from oven and generously sprinkle parmesan cheese on top. I also like to add more salt.

Cut and serve.

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Most importantly, enjoy.

*This recipe is gluten-free, paleo friendly, and has vegetarian options. Sorry vegans.

What could make this dish better? How did you make it? Comment, send pics, reviews, and don’t forget to hashtag #UhOhJoesCooking!

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