Upside-down breakfast omelette.
Posted on 30/10/2011

How many would it make: 6 portion

Ingredients list:

Ingredients for capsicum topping:

2 large red capsicums, roasted.
1 large red onion, peeled and chopped.
1 teaspoon crushed garlic.
Sea salt and black pepper to taste
2 tablespoons extra virgin olive oil.
1 tablespoon Cornwells Gourmet Balsamic Vinegar.
1 tablespoon brown sugar.

Ingredients for omelette:

¼ cup Organic Quinoa flakes.
½ cup water.
¼ cup Vitarium Plain Gluten Free Flour.
1 teaspoon Wards baking powder.
½ teaspoon salt.
1 (50 gm.) sachet Ayam Premium Coconut Milk powder, dissolved in ¾ cup water.
3 large free range eggs.
3 large free range egg yolks.
1 teaspoon Gourmet Garden oregano paste.
2 teaspoons Gourmet Garden mild chilli paste.
Oil to grease side of pan.





Method:


You will need a non-stick baking dish with a capacity of at least one litre.

Line the base of the baking dish with baking paper, and grease the sides with oil.

To prepare the capsicum topping, heat the olive oil in a non stick frypan. Add the onions and cook over low heat for two or three minutes. Add the capsicum and garlic and cook over gentle heat, covered, for 20 – 25 minutes, stirring occasionally. Add the vinegar and brown sugar, and cook for a further ten minutes until the liquid has evaporated and the mixture is thick and has a glossy appearance. Add sea salt and pepper to taste. Remove from heat and set aside to cool.

Spread the cooled mixture evenly over the base of the baking dish, and press down to flatten.

Pre-heat oven to 165 degrees C (conventional).

Place the quinoa flakes in a bowl and add water and salt. Set aside for 5 minutes to soften.

Beat the eggs and egg yolks and add the oregano and chilli pastes. Add the eggs to the quinoa flake mixture. Stir in the dissolved coconut milk.

Place the flour and baking powder in a small bowl and mix well with a balloon whisk. Add this to the egg and quinoa mixture and stir until mixed. Pour this over the capsicum topping in the baking pan. Place in the oven and cook for 35 – 40 minutes until completely set. Remove from the oven, and place on a rack to cool for five minutes before inverting onto a serving platter.

Decorate top with fresh herbs and serve.



Other tips:

This recipe is dairy-free, yeast-free, nut-free and gluten-free.

As an option, other cooked (roasted) vegetables can be added between the capsicum and egg layers – I used one cup of cubed roasted pumpkin in the dish shown in the photograph.