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River Omelets

River Omelets

"A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch."
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55 m servings 287 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 341 mg
  • 114%
  • Sodium:
  • 904 mg
  • 36%

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

  • Cook

  • Ready In

  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.

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Read all reviews 45
  1. 61 Ratings

Most helpful positive review

Hubs liked this better than I did, but then he was unaware of what I perceived as its flaws. I thought it was good, but I think it could be better. First, don't beat the eggs with an electric ...

Most helpful critical review

that photo could not be of this recipe. What are the grapes and pepper boats doing on top.

Most helpful
Most positive
Least positive

Hubs liked this better than I did, but then he was unaware of what I perceived as its flaws. I thought it was good, but I think it could be better. First, don't beat the eggs with an electric ...

We omitted the olives and bacon, cooked uncovered 25 minutes (instead of covered for 40), shredded the cheese right over, melted it back in the oven, and it was perfect. Light and fluffy. Very t...

I love this recipe, it's easy and good. I made this for the men's prayer breakfast at our church. Everyone seemed to like it. I made two with just bacon and cheese for the kids (they're picky...

This is so good!! The taste was excellent and the presentation is beautiful. I made this for a church brunch, and it was a total success!! Thanks for sharing.

Delicious for breakfast or brunch, but be sure to sautee your veggies first before adding. Also, I didn't bother with an electric mixer - an unnecessary step in my opinion. Other than that this...

Great recipe - we enjoyed the flavor, the texture, the color. To make it a bit healthier we used Egg Beaters rather than whole eggs. Fluffy and yummy!

Made this for Sunday brunch for my boyfriend and I. It was VERY GOOD! I added some pepper jack cheese and a some chopped green bell pepper. Also, I baked uncovered for about 10 minutes at the en...

This was wonderful! I used bacon and ham, green pepper and picante sauce in place of the tomatoes and olives. So easy to make!

My husband and I grilled some shrimp shish-k-bobs on labor day and we substituted some of the left overs. Our ingredients included shrimp, bell peppers, onions, mushrooms, black olives tomatoes...

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