Baked Polenta Omelette
This baked polenta omelette is a different take on a breakfast favorite. It makes a hearty and satisfying breakfast that will help you start your day!
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.