Breakfast Omelette Pie

 

Christmas is around the corner y’all and I’ve been slacking in the cooking department lately… I’ve eaten so many times at Viet Cuisine these days that I’m almost sore they don’t offer a weekly pass to its loyal customers, like myself. Asian food can be more addictive than fast food for some of us. All that rice is starting to change my anatomy, and not for the better. With only 3 more days until Christmas I need to beat my bad habits fast and what better way to start than with a healthy and easy to make breakfast. 🙂

 

breakfast pie small

 

INGREDIENTS FOR 2 SERVINGS:

  • 2 sheets of filo dough
  • 6-7 spears of asparagus
  • 2 slices of smoked salmon
  • 4-5 champion mushrooms
  • salt & fresh ground pepper
  • 1 tbsp olive oil
  • parmesan cheese
  • 4 eggs
  • 2 tbsp yogurt

 

Make sure the filo dough it’s not frozen, leave it a couple of hours at room temperature.

Place a piece of wax paper on your working board and secure it with duck tape. Gently place a filo dough sheet on the wax paper, drizzle with olive oil and fold it in half (you will get a square).

You will need two small oven safe bowls. Coat them with olive oil and gently arrange the filo dough so that it uniformly covers the whole interior of the pot.

Wash and cut the ends of the asparagus spears. Then cut them in 3 smaller pieces and sauté them for 2-3 minutes in 1/2 tbsp of olive oil (or butter).

Slice the champion mushrooms and sauté them for 2-3 minutes.

Beat the eggs lightly, add the yogurt and mix well. Season with salt and pepper and add the asparagus and the mushrooms into the eggs mixture. Also add the salmon pieces and mix well.

Fill the filo dough pockets with the egg mixture and cover the egg with the filo dough ends. Bake at 375F for 15- 20 minutes (until the egg is completely coagulated).

Serve with grated parmesan cheese and fresh cherry tomatoes.

Enjoy!

 

 

 

 

 

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