"A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch." — Kate Jones
Watch video tips and tricks
hot pepper sauce, or to taste
bacon - cooked, and chopped into bite-size pieces
1 (4 ounce) can
black olives, drained
roma (plum) tomatoes, chopped
green onions, chopped
Colby-Monterey Jack cheese, shredded
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 mixer. A lot of air is beaten into them that way and the resulting air bubbles will be evident in your omelet. I just use a wire whisk and whisk them until thoroughly combined. Second, I'm not sure I like the addition of the tomatoes and I would saute the mushrooms first. Both release so much of their juices that it sort of pooled in the center of the omelet, more or less forcing me to bake the eggs longer than I would have liked to just so the juices would be absorbed. And I even seeded the tomatoes first! I can't imagine how much longer I might have had to bake this if I hadn't. And I would definitely recommend sauteeing the mushrooms before adding, along with any other vegetables you might choose to add like chopped peppers, onions, or zucchini. Finally, I didn't cover this. By doing so you prevent the omelet from turning a nice golden brown. Given my criticisms I would rate this only average, three stars, but since Hubs gave this a solid four (not knowing, of course, its challenges), I'll leave it at that.
that photo could not be of this recipe. What are the grapes and pepper boats doing on top.
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 tasty.
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) and one with everything. The only thing I changed on the one I made for the adults was I added green peppers and regular onions instead of the green onions. I also did 1 1/2 times the recipe so I could use a 9" x 13" pan. I cooked each at 400 degrees for 24-25 minutes.
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 is very easy and very tasty - perfect to adjust to your our tastes by adding in your own assortment of veggies, meats or cheeses. Great with a side of toast and fresh fruit!
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 end. Light and fluffy but full of good veggies. Went good with our waffles!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."
See how to make a cheesy breakfast strata with bacon and potatoes.
See how to make a classic, custardy, egg and bacon brunch dish.