Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Italian Omelet
Also known as a frittata, this open-faced omelet is filled with classic Mediterranean ingredients like sun-dried tomatoes, spinach, and Parmesan cheese. Slow-cooked until the eggs are set and fluffy, it serves as a wonderful bridge between breakfast and lunch. It’s a protein-rich, versatile dish that tastes just as good at room temperature as it does warm.
Also known as a frittata, this open-faced omelet is filled with classic Mediterranean ingredients like sun-dried tomatoes, spinach, and Parmesan cheese. Slow-cooked until the eggs are set and fluffy, it serves as a wonderful bridge between breakfast and lunch. It’s a protein-rich, versatile dish that tastes just as good at room temperature as it does warm.
Ingredients
- 2 piece(s) Eggs
- 2 piece(s) Carrots
- 56 g Cherry Tomatoes
- 28 cup Rolled Oats
- 28 oz Feta Cheese (Low Fat)
- 10 tbsp Fresh Basil
- 3 tbsp Olive Oil
- 1/4 tsp Salt and Pepper
Instructions
- Put the oatmeal into a bowl. Add half a cup of boiling water and soak for 3-5 minutes. You can see the oatmeal bloom.
- Thinly slice the cherry tomatoes and shred the carrots with a shredder.
- Grease a pan evenly and add the tomatoes and carrots for 3 minutes on medium heat.
- Drain the soaked oatmeal and pour it over the vegetables. Crumble the cheese and sprinkle it over the ingredients along with the basil.
- Beat the eggs, season with salt and black pepper and pour them into the pan.
- Place the pan in the oven at 180°C and bake for 20 minutes.
Storage and Meal Prep Tips
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