Vickie's Baked Omelet

I make all my recipes 100% organic, gluten-free and dairy-free. Organic ingredients are readily available these days at larger supermarkets and your local organic grocery...and sometimes even Costco! if it’s really exotic, I endeavor to  include a footnote for more information.  In a pinch, send me an email: vickiekelson@me.com

VICKIE’S BAKED OMELET

© 2012 vickie kelson, all rights reserved 

requires pre-made vegan sausage, 1/2 recipe or 2 cups (see "Recipes by Vickie" on my blog)

makes one 9-in x 13-in casserole

5 TBLS olive oil

6 medium potatoes, washed and sliced VERY thin (use purple potatoes if you can find them)

18 large eggs

1 cup nut milk (almond, hemp or rice - you can buy these pre-made, I prefer Pacific's Hemp Milk, or you can make your own.  See my simple recipe.)

2 cups sautéed mini-pepper/broccoli/carrot blend (use mini red/yellow/orange peppers, chopped, brocolli, chopped fine, and carrots, chopped fine or grated. sauté until soft in 2TBLS oil)

1 tsp sea salt

1/4 tsp white pepper

1/2 tsp asafoetida (an Indian Ayurvedic spice, actually a pungent plant resin.  I use it in small quantities as a replacement for garlic and club onions which put too much fire in the body these days.  It's also an immune system revitalizer. Sometimes also called "heeng" or "hing". Ask your natural grocer to stock if she doesn't already, or order online from Frontier Herbs or StarWest.)

1 tsp dulse flakes (dulse is a seaweed, typically found in the asian food section of the store. It adds flavor, nutrients and assists your body with protein digestion.  I put it in almost everything.)

3 TBLS fresh basil, chopped or 2 tsp dried basil

1 cup vegan pepper jack cheese, shredded (I like Daiya, because of how it tastes, browns and melts, and because it is soy-free and rice-free. However, they still use canola oil, which I don't like.)

1-2 red and green heirloom tomatoes, thinly sliced

directions:

1. Preheat oven to 400℉.
2. Oil bottom of casserole dish, layer thinly sliced potatoes over bottom of dish, brush with oil and sprinkle salt and pepper on top.  Bake 20-25 minutes until potatoes begin to turn brown. Remove from oven and turn oven temperature down to 375℉.
3. While potatoes are cooking, heat skillet with 2 TBLS oilve oil and cook vegan sausage scramble (about 2 cups), stirring mixture until outer surfaces are crisp, and set aside.
4. Whisk together eggs, milk, and sautéed veggie blend.  Blend in asafoetida, dulse and basil.
5. Layer sausage over potatoes in casserole dish, then layer 3/4 cup cheese over sausage.  Pour egg mixture over all and bake 30-40 minutes, until browned and knife comes out clean when stuck into center of mixture.
6. Sprinkle remaining cheese over top of mixture and return to oven for a few minutes, until new cheese is melted and slightly browned.
7. Remove from oven and place tomatoes slices in attractive layered arrangement on top.  Let dish stand 10-15 minutes before serving.  The tomato slices will steam cook from the dish’s own heat.