Monday, October 15, 2012
Baked Mexican Omelet - Brunch
My husband was describing what he wanted for lunch and it sounded good. Basically, it was potatoes, eggs and cheese. I started on my merry way, frying the potatoes and realized it was going to take too long so I poured out the potatoes and oil into a baking dish and put it, into the microwave and that changed everything. I ended up baking this in the oven with Mexican spices and a Mexican cheese blend and voila, I had lunch as asked but different.
Baked Mexican Omelet
2 - 3 medium potatoes (peeled and sliced in two directions so you have what looks like French Fries.)
2 teaspoons of olive oil
1 teaspoon parsley
1/2 teaspoon Mexican chili (spice)
1/2 cup Mexican cheese blend
5 Egg Beaters
Heat oil in large skillet and put potato pieces in skillet. Cook until lightly browned and cooked through OR take them out partially cooked, place in a greased baking pan, and microwave for 2 -3 minutes until cooked through.
Remove from microwave and add spices. Pour eggs over potatoes and then top with cheese blend.
Bake in 400 degree oven for 20 minutes or until browned slightly, on top.
Of course, you can place potatoes and other ingredients right into greased baking pan and bake for about 30 minutes. I would have done this if I had not started making a different recipe. The bonus, I got was the extra flavor from a little frying but health-wise, I would skip the frying.
Hearth and Soul