Sunday, June 9, 2013
Omelette Filling Mix
My husband has been eating gluten free/semi paleo for a while now, which can make breakfast difficult. For the longest time I was cooking up huge packages of sausages and freezing them in baggies so he could microwave them every morning. This worked, but it's both expensive and unhealthy (so much sodium!!! Especially with all the BBQ sauce he uses!). I've discovered that eggs are much cheaper and better for him, so I started making him little 'omelette cupcakes' to freeze and reheat. The only problem with them was that they were more labor intensive- having to chop and cook all the veggies for them every week. So I came up with this!!!
Omelette Filling Mix (makes enough for 2 dozen eggs)
1/4 cup dried red or green bell peppers
1/4 cup dried mushrooms
1/4 cup dried apples, chopped
1/4 cup sun dried tomatoes, chopped
2 tablespoons dried chives
1 tablespoon onion flakes
2 teaspoons sea salt
1 teaspoon dried garlic flakes
I made most of these dried veggies in my oven using surplus produce that would have gone bad, so this saves me even more money. You can modify this recipe to include any dried veggies, fruits or herbs you like in your eggs and have on hand.
What else you'll need
Combine mix in a small jar and shake well before each use as smaller contents will settle on the bottom.
Use one tablespoon of mix for each egg you're cooking. I made my husband a 2 egg omelette as a treat since it was Sunday.
With the rest of the carton of eggs I made egg cupcakes for the work week. You just pour the omelette batter into muffin cups and bake at 350 degrees Fahrenheit.
This mix makes a great gift in a jar and is perfect for those times you feel like eggs but are in too much of a rush to do anything too fancy.