Baked Omelet Pie

by Libby Pelham | More from this Blogger

22 Aug 2006 12:06 PM

I love omelets, but I am not very good at cooking them. I tend to not let my eggs cook enough and when I go to flip it over - disaster! That is why I was excited when I found this recipe. All the ingredients of a yummy omelet and I do not have to worry about flipping!

For this recipe, you will need a large baking potato, eggs, salt, ground black pepper, olive oil, fresh parsley, one medium size onion, one red bell pepper, fresh mushrooms, chopped ham, one tomato, and shredded cheddar cheese.

To prep for this recipe, you will need to chop enough fresh parsley to make 1/4 cup. Chop your onion, red bell pepper, and fresh mushrooms and slice the tomato.

Pour water in a saucepan and place it over medium-high heat to let it boil. Add a little salt. Once the water starts to boil, add your large potato and let it cook until tender, but don't let it overcook. You want it to be done, but still firm. Remove it from the water, let it cool, then peel and slice it.

Preheat your oven to 350 degrees. In a large bowl, mix six eggs, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/4 cup of chopped parsley. Place a cast iron skillet over medium heat. Saute the onions and red bell pepper. Once they begin to get soft, add 1/4 cup of chopped mushrooms. Once the mushrooms start to shrink in size, add 1/2 cup of ham, the potato, and tomato and let cook for about 3 to 5 minutes. Pour all the ingredients of the skillet into the egg bowl and stir well.

Return the mixture to the skillet and sprinkle shredded cheddar cheese on top. Place the cast iron skillet in the oven for 10 to 15 minutes until the eggs are firm and the cheese is melted.

Other great omelet recipes:

Western Omelet

Brunch Oven Omelet

Spanish Omelet

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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