Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Prep time
1 hour
Dehydrating time
6-8 hours
Ingredients
- 1 lb. eggs (8-9 eggs)
- 1 lb. potatoes
- 8 oz. diced ham or Canadian bacon, precooked
- 4 oz. diced green bell peppers
- 1 Tbsp. mustard
- 1 Tbsp. chives, dried
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 oz. cheese (your preference) cut into small cubes. *Note: the softer the cheese the longer it will take to dehydrate as it will have a larger moisture content*
Ingredients
macros
- 1 lb. eggs (8-9 eggs)
- 1 lb. potatoes
- 8 oz. diced ham or Canadian bacon, precooked
- 4 oz. diced green bell peppers
- 1 Tbsp. mustard
- 1 Tbsp. chives, dried
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 oz. cheese (your preference) cut into small cubes. *Note: the softer the cheese the longer it will take to dehydrate as it will have a larger moisture content*
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. (340 g) of shredded potatoes.
- Using a kitchen mallet, mash the ham until the meat is nicely shredded.
- Preheat oven to 350°F (177°C)
- In a bowl whisk your eggs and fold in all of your ingredients except the cheese.
- Line a 12"x9" (30x23 cm) 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 (12 mm) cubes by cutting 1/2 inch columns and 1/2 inch rows (12x12 cm).
- Evenly place your omelet bites onto a mesh dehydrator tray making sure you leave a little space in between the cubes for even airflow.
- On a lined tray place your cubed cheese and transfer into the dehydrator
- Dehydrate both the cheese and the omelet bites at 145°F (63°C) for 6-8 hours. Check the cheese every few hours and pat with a paper towel to dry up any excess oil that is released during the drying process.
- When dry the bites and cheese will be nice and crunchy. Check a couple of the omelet bites by cutting them in half to make sure the inside is fully dry.
- Take the cheese and using a coffee grinder or blender, grind the cheese into a fine powder.
- Let cool completely then store the cheese and the omelet bites in Mylar bags with oxygen absorbers.
TO PREPARE
Regular Serving: Rehydrate 3/4 cup of Omelet Bites with 1/2 cup of water.
Large Serving: Rehydrate 1 cup Omelet Bites with 3/4 cup water.
- Pot Cooking: Soak Omelet Bites in a pot for 5 minutes, then boil for 1 minute. Transfer contents to an insulating cozy for 15 minutes. Then enjoy!
- Thermos Cooking: Put Omelet Bites into thermos and add boiled water. Wait 20-60 minutes. Then enjoy!
Add in the cheese at the end to make sure that cleanup will be easier.
