River Omelets Recipe - Allrecipes.com
River Omelets Recipe
  • READY IN 55 mins

River Omelets

Recipe by  

"A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2010

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.

 
Most Helpful Critical Review
Jan 07, 2012

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

 
Aug 25, 2005

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.

 
Jul 15, 2006

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.

 
Dec 05, 2003

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.

 
Jan 07, 2012

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!

 
Mar 27, 2005

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!

 
Dec 24, 2003

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!

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 384 mg
  • 128%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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