Ingredients
- 1 lb. eggs (8-9 eggs)
- 1 lb. potatoes
- 8 oz. baked beans (vegetarian option also works well)
- 2 medium diced tomatoes
- 1 Tbsp. mustard
- 1 tsp. salt
- 1 tsp. dried parsley
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried basil
- 1/4 tsp. onion powder
- 1/4 tsp. powder
Instructions
- Steam your whole, unpeeled potatoes for 15 minutes. Once steamed, submerge potatoes in cold ice water.
- Once the potatoes are cooled, peel and grate them coarsely. We are wanting to have about 12 oz. of shredded potatoes.
- Season the tomatoes with all of the seasoning and drain the beans in a colander then add to the tomato mixture.
- Preheat oven to 177°C
- In a bowl whisk your eggs and fold in all of your ingredients
- Line a 12"x9" baking dish with baking paper and pour in the mixture. Making sure that all the corners have an even amount of mixture.
- Place the mixture into the oven and bake on the center rack for 30 minutes. Turn off the oven and let the omelet sit in the oven for a further 10 minutes.
- Take the omelet out of the oven and let it cool on a wire rack.
- When the omelet is fully cooled carefully peel away the baking paper and place on a cutting board.
- Cut the omelet into 1/2 inch cubes by cutting 1/2 inch columns and 1/2 inch rows (12x12 mm).
- Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
- Dehydrate at 63°C for 6-8 hours. When dry the bites will be nice and crunchy. Check a couple by cutting them in half to make sure the inside is fully dry.
- Let cool completely then store in Mylar bags with oxygen absorbers.
