bakingglutenfreememories I think starting out the day right and having protein for breakfast is very important so I made this baked polenta omelette. It is a combination of Italian flavors in breakfast form.
This omelette is substantial, nutritious, and easy to make. The bottom of the omelette is pre-cooked polenta topped with a mixture of eggs, spinach, onions, parmesan cheese, and diced tomatoes. You can even bake it the night before for a ready made breakfast in the morning.
How to make baked polenta omelette…
1. Preheat the oven to 350 degrees Fahrenheit. Lightly oil an 8” x 11” baking dish.
2. Take the roll of pre-cooked polenta and slice it into 12 equal rounds. Lay the polenta rounds on the bottom of the baking dish, completely covering it.
3. Then take 1/3 of a medium sized onion and finely chop it. Set aside. Chop 2 cups of spinach, no need to chop it into small pieces. (see above photo)
4. Next, crack 8 eggs into a mixing bowl. Use a wire whisk or a fork to beat the eggs until all of the yolks are broken and the mixture becomes nice and fluffy.
5. Then add the garlic powder, salt, and black pepper to the egg batter. Mix well.
6. Stir in the diced tomatoes, chopped onion, parmesan cheese, and spinach until well combined.
7. Pour the egg mixture over the polenta and place it on the middle oven rack.
8. Bake it for 45-48 minutes or until it gets a little browned on top and the center does not jiggle when moving it. (a very slight jiggle is fine, it will continue to firm up as it cools)
9. Serve warm.
Storage Notes and Tips
- Keep the omelette refrigerated and use within 3-4 days
- Make it the night before for an easy breakfast or make it for dinner
Baked Polenta Omelette
Ingredients
- 18 ounces pre-cooked polenta (1 roll)
- 7 ounces canned diced tomatoes (or use half of a 14.5 oz can)
- 8 eggs
- ⅔ cup parmesan cheese, grated (regular or vegan parmesan) (65g)
- ⅓ medium sized onion, finely chopped
- 2 cups spinach, roughly chopped (34g)
- 1½ teaspoons garlic powder
- ¾ teaspoon sea salt
- black pepper to taste
Instructions
- Preheat the oven to 350°F. Lightly oil an 8'' x 11'' baking dish.
- Take the roll of pre-cooked polenta and slice it into 12 equal rounds. Lay the polenta rounds on the bottom of the baking dish, completely covering it.
- Then take ⅓ of a medium sized onion and finely chop it. Set aside. Roughly chop 2 cups of spinach.
- In a mixing bowl, crack 8 eggs. Use a wire whisk or fork to beat the eggs until all of the yolks are broken and the mixture becomes nice and fluffy.
- Then add in the garlic powder, salt, and black pepper to the eggs. Mix well.
- Stir in the diced tomatoes, chopped onion, parmesan cheese, and spinach until well combined.
- Pour the egg mixture over the polenta and place it on the middle oven rack.
- Bake it for 45-48 minutes or until it gets a little browned on top and the center does not jiggle when moving it. (a very slight jiggle is fine, it will continue to firm up as it cools)
- Serve warm.
This is delicious. I had everything except the spinach but she had swiss chard and kale. Yummm
Thank you Julie! I’m glad you enjoyed it!