Recipe by 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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ground black pepper
chopped fresh parsley
chopped red bell pepper
chopped fresh mushrooms
shredded Cheddar cheese
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 broccoli & mushrooms & any other veggies on hand. I did need to cook this for almost an hour & to finish it off I broiled it for a couple of minutes, but I also used more eggs. Go crazy & experiment with additional ingredients! Add some dill weed or fresh rosemary for added flavor.
This is a pretty good recipe with lots of room to experiment with your own ingredients. Will add more cheese next time.
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] also used cheery tomatoes sliced in half). Please do brown for a few minutes: makes a great presentation!... with a saled served it at dinner! Received raves !!!
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 tip: I had to cook it a bit longer (30 minutes) maybe my oven is a bit dodgy? Watch the middle of the pie to see if it's set.
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 the consistency was wonderful and the pie was easy to cut. I used 7 eggs and cooked it for 25 minutes. It was perfect!
We don't have any young KIDS so I,m writing this reveiw as a senior citizen who has a cl. problem!!!
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 before baking rather than mixing it in, really dressed this up. Lots of red and green going on, so this would be a nice choice for a festive Chriistmas breakfast. Just salt and pepper is fine, but this would benefit from some seasoning to boost the flavor - I added fresh minced garlic and fresh chives. I made a half recipe and baked it in a shallow ceramic baker, about 30 minutes.
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 Cut the potatoes Like I was making Mash Potatoes it's Alot faster
and I justed Mixed everthing in a big bowl I used Minced Onions To still have the taste and I added Season Salt I Love it on potatoes and I put in bacon instead of ham about 1 lbs I know it is alot but thats what they like and added alot more Cheese bout 2 cups I thought it was to much but the Husband LOVE it!
And I dont have a Cast Iorn Pan So I used A pie pan and I had to bake or 45 min but I dont know if that is because I live in High Alitude
Thank you for this recipe it will be a family favorte For ever!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Omelet Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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A simple, savory baked egg casserole with plenty of ham and cheese.
It's baked like a frittata, with ham, bell pepper, onions, and Cheddar cheese.
What a great way to feed a hungry breakfast crowd!