*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do.
This is definitely a 5-star recipe. I cannot believe the review where an individual changed the entire recipe & then gave it 3 stars saying it came out dry, but that next time they will be making even more changes and the recipe will then be a 5 star recipe. Rewritten recipes should be submitted as new recipes, and not used to criticize someone else's recipe. It had to be said!
First of all, I am sick and tired of people giving low ratings on a perfectly good recipe, just because they changed the ingredients and didn't follow the recipe as written! That says something for YOUR cooking, not the person who submitted the recipe. Change if you must but enter your changed recipe and then let people judge your entry.
I found this recipe to be very good and reminded me of what my Mom used to make when I was a kid. I have made it EXACTLY as written and would not change a thing! Very easy and everyone loved it.
Really good and really easy. I had a cooked potato left from dinner last night, so I peeled and cubed it, and added to the egg mixture. I used a 16-oz container of Egg Beaters instead of the eggs to save on fat and cholesterol. I just poured the egg substitute mixture into my new ceramic-lined skillet, popped it into the oven, and it cooked perfectly at 25 minutes. After baking, it slid right on to a plate with no sticking whatsoever (and I saved one dirty dish). Next time, this omelet will travel from Denver to Mexico because I plan to add some jalapeño and serve with salsa, sour cream, and some chopped cilantro. Wouldn't hesitate to serve this to company for brunch (or lunch as I did today).*****UPDATE 3.1.17***** We never tire of this recipe, such a winner and so easy! Did a little Mexican spin on it today by adding chopped cilantro and some red pepper flakes to the omelet itself and garnishing it with salsa, sour cream, shredded cheddar, and jalapeños. Delicious, as always!
I've been making these for years, but I use my iron skillet! I saute the veggies in the skillet then add the beaten eggs and top with cheese. I sometimes add diced potato as well like a previous reviewer said, and sometimes mushrooms. Pop it in the oven until done, it only takes about 10-15 minutes since the pan is already hot and the bottom mostly cooked. I call it a frittata! Easy and delicious1
Very easy Sunday breakfast for my husband and me. I reduced the serving size to 3 and used a pie plate. I baked it for 20 min. I also tossed in a couple of baby bella mushrooms and sprinkled some reduced fat cheddar cheese on top. Delicious!
Grandma used to make this about 60 years ago and I followed in her footsteps. I make it in a deep cast iron fry pan cooking shredded potatoes until nice and crisp, then adding eggs etc. and put in oven. After it sets, I top with more cheese, red & yellow thin sliced bell peppers and let finish. Oma used to call it a FARMERS BREAKFAST and so do I. Fresh spinach and other fresh veggies mixed into the mixture is fantastic, let your tastebuds guide you! Be aware though that mixture will at least double in size, so make sure you have a VERY DEEP fry pan or fry potatoes first, layer them on bottom of deep baking dish and add rest of stuff, works as well!
Delicious! I am not a fan of green pepper or onion but I like the flavor in certain dishes and I was feeling adventurous so I fixed this. I scaled this down to 1 serving (2 eggs) and I minced my pepper and onion very tiny before cooking so I wouldn't encounter large icky pieces of it while eating. I used smoked dinner ham and I do think using a good quality and flavor of ham makes a difference in this dish. I was really not expecting to like this but trying to expand my food boundaries, and hesitantly took a bite. Oh. My. Goodness. My mouth is in heaven. I devoured this whole thing and it was fabulous to the last bite. This turned out moist and not at all dry like I thought. I didn't have the proper size baking dish so I lined a pie plate with aluminum foil and bent it up to make a small foil "boat" in the size I needed. I still can't believe how delicious this dish was!!! Thanks for sharing and I am soo glad I tried this.
I made this a little differently than the recipe reads. I microwaved some frozen spinach, squeezed out the water, and made 6 slices of bacon and chopped it up. I mixed the 8 eggs, 1/2 cup milk, spinach, bacon and about 1 cup of shredded Mexican cheese. I poured it into a buttered 9" cake pan. 400 oven for 25 minutes. Turned upside down on a plate it slid right out. It was tasty but dry. Next time I'll add more milk. It was really easy and next time it will be 5 stars.