We've had a round of fried egg sandwiches and then last night husband made chocolate chip cookies.
Tonight we got home from a long day at work and I had dinner all planned. Preheat oven to 400.
We toasted the last six slices of Pepperidge Farm rye bread and put some sweet potato fries on the cookie sheet.
We whisked about eight eggs (we lost count), added a little cold water and whisked some more. I got a 11x7 Pyrex pan and swiped it with some oil.
In the bottom of the pan I poured the remaining bruschetta we made a few days ago. I sprinkled lots of local broccoli on top. Poured the egg mix on top of that. Added some of last night's roasted peppers here and there.
Put it in the oven.
The fries needed to be flipped after 12 minutes. About five minutes after that, I pulled the omelet out of the oven and sprinkled some tiny pieces of extra sharp cheddar on the top and seasoned it all with fresh ground four-color pepper, a touch of garlic powder and some Italian seasoning. I returned it to the oven for five more minutes.
I ate my portion on the rye bread like a sandwich, complete with horseradish sauce.
The bruschetta really made the vegetables zesty and juicy. This was incredible.
No comments:
Post a Comment