Oven-Baked Omelette

Oven-Baked Omelette


68 people made this

About this recipe: An oven-baked omelette stuffed with bacon, cheese, tomatoes, olives and mushrooms.

Kate Jones

Serves: 6 

  • 10 eggs
  • 5 tablespoons (75ml) low-fat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon (2ml) Tabasco sauce, or to taste
  • 250g smoked bacon, cooked and diced
  • 125g black olives, pitted and chopped
  • 2 Italian tomatoes, chopped
  • 4 spring onions, trimmed and chopped
  • 60g mushrooms, sliced
  • 125g mild cheddar cheese, grated

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat oven to 180 C.
  2. Lightly grease a 20cm square baking dish.
  3. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and Tabasco. Stir in bacon, olives, tomatoes, spring onions, mushrooms and cheese.
  4. Pour into prepared dish and cover with foil.
  5. Bake for 40 to 50 minutes or until eggs are set in the centre.

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