This was a great recipe - I don't think I've ever made a baked omelet before. I had exactly 10 eggs I needed to use up, and this recipe fit the bill. I made it pretty much as written. For the hot pepper sauce, I used 1/2 tsp. (about 4 dashes, I think) of Tabasco sauce, and for the olives I opted for sliced ones (a 3.8 oz. can) instead of whole, so they'd disperse better in the dish. At 40 minutes the eggs didn't look quite set enough in the center, so I went the full 50 minutes, and the dish was pretty near perfect. I had it for 3 consecutive breakfasts, and I should note that the leftovers were able to be refrigerated and reheated just fine. I enjoyed this a lot - the ingredients were a lively, tasty mix. I personally would always prefer even more bacon (and/or other meats) and cheese inside an omelet, but I'll still give this a 5-star rating.
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