River Omelets


A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
6 servings


  • 10 eggs

  • cup milk

  • ½ teaspoon salt

  • 4 dashes hot pepper sauce, or to taste

  • ½ pound bacon - cooked, and chopped into bite-size pieces

  • 1 (4 ounce) can black olives, drained

  • 2 roma (plum) tomatoes, chopped

  • ¼ cup green onions, chopped

  • cup mushrooms, sliced

  • ¾ cup Colby-Monterey Jack cheese, shredded


  1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.

  2. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.

  3. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.

Nutrition Facts (per serving)

287 Calories
21g Fat
5g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 287
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 43%
Cholesterol 341mg 114%
Sodium 904mg 39%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 20g
Vitamin C 4mg 19%
Calcium 83mg 6%
Iron 3mg 14%
Potassium 283mg 6%

* 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.