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Baked Omelet Pie

Baked Omelet Pie

"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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40 m servings 159 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  2. Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
  3. In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
  4. Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.

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Read all reviews 64
  1. 86 Ratings

Most helpful positive review

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 broc...

Most helpful critical review

This is a pretty good recipe with lots of room to experiment with your own ingredients. Will add more cheese next time.

Most helpful
Most positive
Least positive

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 broc...

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...

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...

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 th...

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 ...

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 Cu...

This was a great meal for dinner but I baked it in a pie shell to make it like a quiche. It is definitely a "keeper" recipe.

I suspect there are a few other at-home chefs in the same boat as me: I don't own a cast iron skillet! I know - shame on me! I followed the recipe exactly, aside from adding a bit of garlic. Onc...

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