If you’re like me, your backyard flock of chickens is laying well, you are beginning to harvest the first of your summer produce, and you may be looking for creative ways to feed your family.
This meatless meal relies on eggs as the primary protein source, but even without meat, you’ll find it filling and delicious. It has several layers and turned out amazing. It was very good, managed to fill the entire family (even Evan!), and we had a little left over for Sidney to take to work. Brilliant!
This recipe is from our eMeals Meal Plan Subscription, which we use at least 2-3 weeks out of the month. We adapted the recipe to fill a larger baking pan instead of the 9-inch round pan size suggested in the original version.
Ingredients for the Layered Bake Omelette Dinner
- 2 large baking potatoes (we used 4 medium potatoes from our garden)
- 6 large eggs (we used a full dozen)
- 8 oz shredded cheddar cheese
- 1 C sour cream (we used a full carton of homemade sour cream)
- 2 Tbsp chipped green onions
- 1 large tomato (we used two)
- 2 Tbsp Parmesan cheese grated
Assembling the Layered and Baked Omelette
1. Preheat oven to 400 degrees. Thinly slice the potatoes and saute them in a dab of butter until they are soft.
2. Layer them into the bottom of the baking dish and sprinkle them with a bit of cheddar cheese.
3. Scramble the eggs in the same skillet until they are softly scrambled (leave them a bit runny in order to allow them to bake up.
4. Continue layering into the pan sour cream, green onions, scrambled eggs, and then sprinkles of cheddar cheese.
5. Layer the thin tomato slices on top (we didn’t peel them but deseeded and de-pulped them) and sprinkle them with grated Parmesan cheese.
Bake the dish at 400 degrees for 35 minutes until the cheese is slightly browned. Cut and serve. My kids devoured this and in a large pan as shown it would make enough to feed 8-10.
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