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.
© 2011 – 2020, Tara Ziegmont. All rights reserved.
Shopannies says
oh my a new way to fix omelets my family will be in heaven come see what I shared at http://shopannies.blogspot.com
Tara @ Feels Like Home says
Absolutely! I’ve never eaten it for brunch or breakfast, actually. We had it for dinner and then I hate the leftovers for lunch. But, yes, it is delicious and it uses up lots of veggies.
Anonymous says
We are featuring this on My Meatless Mondays and I plan to make it, this week. This has me salivating and it is hard to wait to make it. Thanks for sharing.
Tara @ Feels Like Home says
I’m so glad to hear that! I hope you like it as much as we do!