Dehydrated Recipes

Tomato and Broccoli Omelet Bites | Commercial Dehydrators

These Tomato and Broccoli Omelet Bites are an awesome breakfast when you are out on the trail or from the comfort of your campground. Super versatile, they can be made into many different tastes just by changing up the herbs, spices and veggies.

Shop Nutrition Products
Machine recommendation
Tomato and Broccoli Omelet Bites | Commercial Dehydrators
servings icon
Serves
Prep time icon
Prep time
1 hour
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 lb. eggs (8-9 eggs)
  • 1 lb. potatoes
  • 5 oz. broccoli florets
  • 2 medium tomatoes, diced
  • 1 Tbsp. mustard
  • 1 tsp. chives, dried
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. thyme, dried
macros
Instructions
  1. Steam your whole, unpeeled potatoes for 15 minutes. Once steamed, submerge potatoes in cold ice water.
  2. Cut broccoli florets into smaller pieces and steam for 5 minutes. Once steamed combine in a bowl the broccoli, tomatoes and all the seasonings.
  3. Once the potatoes are cooled, peel and grate them coarsely. We are wanting to have about 12 oz. (340g) of shredded potatoes.
  4. Preheat oven to 350°F (176°C)
  5. In a bowl whisk your eggs and fold in all of your ingredients
  6. 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.
  7. 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.
  8. Take the omelet out of the oven and let it cool on a wire rack.
  9. When the omelet is fully cooled carefully peel away the baking paper and place on a cutting board.
  10. Cut the omelet into 1/2 inch (12 mm) cubes by cutting 1/2 inch columns and 1/2 inch rows (12 x 12 mm).
  11. Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
  12. Dehydrate at 145°F (62°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. 
  13. Let cool completely then store in Mylar bags with oxygen absorbers.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main inage
Accessories

40 x 40cm Premium Silicone Non-Stick Solid Mats

Each
£ 39.00 
main inage
Accessories

40 x 40cm Premium Silicone Non-Stick Mesh Mats

Each
£ 45.00 
main inage
Accessories

40 x 40cm Stainless Steel Mesh Trays

Each
£ 85.00 
SALE 45% OFF
Most Popular
Main image recipe
Sale 44% Off
Large Capacity
Main image recipe
Sale 20% Off
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7 m² Total tray area

starting
price
£ 23,295.00 
Sale 27% Off
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
£ 32,995.00 
Sale 33% Off
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7 m² Total tray area

starting
price
£ 49,869.00 
Machine recommendation
Tomato and Broccoli Omelet Bites | Commercial Dehydrators
Servings
Serves
Prep time icon
Prep time
1 hour
Dehydration time
Dehydrating time
6-8 hours
Ingredients
  • 1 lb. eggs (8-9 eggs)
  • 1 lb. potatoes
  • 5 oz. broccoli florets
  • 2 medium tomatoes, diced
  • 1 Tbsp. mustard
  • 1 tsp. chives, dried
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. thyme, dried
macros
Instructions
  1. Steam your whole, unpeeled potatoes for 15 minutes. Once steamed, submerge potatoes in cold ice water.
  2. Cut broccoli florets into smaller pieces and steam for 5 minutes. Once steamed combine in a bowl the broccoli, tomatoes and all the seasonings.
  3. Once the potatoes are cooled, peel and grate them coarsely. We are wanting to have about 12 oz. (340g) of shredded potatoes.
  4. Preheat oven to 350°F (176°C)
  5. In a bowl whisk your eggs and fold in all of your ingredients
  6. 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.
  7. 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.
  8. Take the omelet out of the oven and let it cool on a wire rack.
  9. When the omelet is fully cooled carefully peel away the baking paper and place on a cutting board.
  10. Cut the omelet into 1/2 inch (12 mm) cubes by cutting 1/2 inch columns and 1/2 inch rows (12 x 12 mm).
  11. Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
  12. Dehydrate at 145°F (62°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. 
  13. Let cool completely then store in Mylar bags with oxygen absorbers.
comments and reviews
more recipes
Meals

Tomato and Beans Omelet Bites | Commercial Dehydrators

These tomato and beans Omelet Bites are an awesome breakfast when you are out on the trail or from the comfort of your campground. Super versatile and so tasty. Check out our other versions so you can mix up breakfast each morning.

Read more
Meals

Tom Yum Soup | Commercial Dehydrators

There's nothing quite as refreshing as a hot bowl of Tom Yum soup. This recipe is super easy and great to take with you as you just need hot water and you've got yourself a delicious soup in just a few minutes!

Read more
Meals

Seasoned Ground Beef Sausage Omelet Bites | Commercial Dehydrators

These Seasoned Ground Beef Sausage Omelet Bites are an awesome breakfast when you are out on the trail or from the comfort of your campground. Super versatile, so tasty and easy to make, these bites will get you through every adventure. So grab some coffee and have a seat! We also have other versions to mix up each morning.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/