Since our CSA began, we have been inundated by fresh vegetables.
I’m not complaining.
This week, instead of a stir fry, we combined our veggies into an oven omelet. I thought about making an omelet roll up, but decided against it at the last minute. I wasn’t sure how the pieces of bok choy would act in thin slices of egg.
Because it’s made from chopped veggies, eggs, and cheese, an oven omelet is extremely versatile.
It works with almost any combination of fresh or frozen veggies. I’ve even made it with an onion and a can of green chili peppers.
This recipe is very forgiving.
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