Oven Baked Omelet With Roasted Pepper Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 large onion, chopped
2 cups shiitake mushrooms, chopped
1/3 cup shelled edamame, cooked
1 small carrot, chopped
1/2 teaspoon mixed Italian herbs
5 organic eggs
2 tablespoons almond milk or 2 tablespoons other milk
salt and pepper
1 green onion, sliced (optional)
Roasted Pepper Sauce
2/3 cup roasted peppers in a jar
1 tablespoon almond milk or 1 tablespoon other milk
1 teaspoon Dijon mustard
1 -2 teaspoon raw sugar or 1 -2 teaspoon other artificial sweetener
salt and pepper

Preparation

Preheat the over to 375\u00b0F/180\u00b0C.
Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and saute.
When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat.
In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix.
Pour the egg mixture into an 8 x 8 pan coated with olive oil.
Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces.
To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).