Breakfast for dinner. What more needs to be said? For some, that is more than enough justification to whip up this easy and satisfying oven omelette, eating it for breakfast, lunch, or dinner. The medley of freshly steamed and sauteed vegetables that are slightly underdone before bakings ensures a contrast of textures, and no soggy vegetables, when the omelette completes its bake time. The colorful array of vegetables that are slightly bound together by the eggs and nestled on top of a thick sweet potato crust balances out the entire meal.
Crack the eggs into a bowl and whisk them
Peeled and cut into thin slices
Sliced and steamed
Thinly sliced, can also substitute in bacon or other sausages, just make sure it is precooked or cooked to the directions
Any kind of cheese that melts easily, pepperjack or sharp cheddar work great. Grate the cheese and mix about 3/4 of the grated cheese into the mixture and reserve 1/4 for topping
Additional peppers, such as jalapeno pepper (1/4 cup) or sun-dried tomatoes (1/4 cup) work great. Just make sure to not add too many ingredients or else the egg proportion becomes too low.