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My review
Baked Omelet Pie
Melinda Nanstiel
"This is a delicious omelet with a little bit of a twist. I promise you will love it as much as my family does."
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Ingredients
40 m servings 159 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
- In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
- Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.
Nutrition Facts
Per Serving: 159 calories; 9.1 g fat; 11.5 g carbohydrates; 8.3 g protein; 148 mg cholesterol; 517 mg sodium. Full nutrition
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Reviews
Read all reviews 6688 Ratings
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Most helpful positive review
1/4/2004
This is a great recipe for feeding a bunch of hungry visitors in the morning. I do make some changes however. I omit the potatoes & substitute a hashbrown crust on the bottom. I also add broc...
Most helpful critical review
1/14/2003
This is a pretty good recipe with lots of room to experiment with your own ingredients. Will add more cheese next time.
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1/4/2004
This is a great recipe for feeding a bunch of hungry visitors in the morning. I do make some changes however. I omit the potatoes & substitute a hashbrown crust on the bottom. I also add broc...
9/19/2004
Great one course meal! Few changes:Mix everything in skillet but when to add potatoes, I removed the mixture,saute the baked potato slices..then everything on top [easier to remove from skillet...
4/1/2002
This was my first frittata and it was so pretty and easy to make, even the kids could do it! Next time I am putting extra cheese on because I like it to be artery clogging, mmmn. Oh! Just a...
4/1/2006
Excellent! Great basic recipe suitable for wide substitution and variation. I didn't have ham, so I used cooked bacon; I didn't have red pepper, so I used green. I used a big iron skillet and th...
11/26/2001
We don't have any young KIDS so I,m writing this reveiw as a senior citizen who has a cl. problem!!!
8/21/2010
Watching carbs, so substituted zucchini for the potato and didn't feel deprived. This is a pretty basic omelet - nothing unusual here - but the sliced tomato, which I placed on the omelet just ...
12/3/2006
This is the BEST And Thank you for all your Suggestions Here are mine I have a very picky Family that does not Like Onions and the Peppers OR the mushroom I know it is Silly! So What I did I Cu...
9/12/2006
This was a great meal for dinner but I baked it in a pie shell to make it like a quiche. It is definitely a "keeper" recipe.
9/30/2011
I suspect there are a few other at-home chefs in the same boat as me: I don't own a cast iron skillet! I know - shame on me! I followed the recipe exactly, aside from adding a bit of garlic. Onc...