September 1, 2020
Whole30 Denver Omelet Bake
Ingredients
- 10 eggs
- 2 C canadian bacon or ham, diced
- 1 C green pepper, diced
- 1 C onion, diced
- 1/2 C cashews + 1/2 C water for cashew cream
- 3 medium russet potatoes, thinly sliced into rounds I recommend using a mandolin
- 1/2 tsp garlic powder
- 1 tbsp avocado oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 325° & prepare a 9 x 11 pan by spraying with cooking spray.
- In a skillet, heat oil over medium heat. Add onions & peppers. Saute for 3-4 minutes or until soft but not completely translucent.
- While your veggies are cooking, boil the cashews for 2-3 minutes. Drain. Add to a blender with 1/2 C of fresh water (not the water you boiled them in) and blend until smooth.
- In a large bowl, whisk together eggs, cashew cream, garlic powder, salt & pepper.
- To assemble the egg bake: Layer the potatoes in the bottom of the pan to create a "crust". Top the potatoes with onions, peppers & ham. Spread into an even layer.Pour egg mixture over the vegetables. Shake the pan to distribute the eggs evenly.
- Bake in the oven for 45-55 minutes. When finished, let cool & slice into 6-8 servings.
- Store leftovers in the fridge for up to 5 days.
