An easy and hearty omelet to start your new day with!
INGREDIENTS
Servings: 8
1 baking potato, large
6 eggs
Salt
1 tsp.
Ground black pepper
½ tsp.
Parsley
¼ cup, fresh, chopped
Olive oil
2 tbsp.
1 onion, chopped
Red bell pepper
¼ cup, chopped
Mushrooms
¼ cup, fresh, chopped
Ham
½ cup, chopped
1 tomato, sliced
Cheddar cheese
¼ cup, shredded
DIRECTIONS
- Take a medium-sized pot, fill it with water, season with salt, and bring to a boil. Add potato and cook for 15 minutes or until the potato is tender yet still firm. Drain, cool, peel the potato, and slice.
- Heat the oven to 350° F/175° C/Gas Mark 4.
- In a bowl, beat together the next four ingredients (from eggs to parsley).
- Heat oil over a medium-high heat in an iron skillet; add onion and red bell pepper, and sauté until soft.
- Add mushrooms, wait till they start to shrink, then add ham, potato, and tomato.
- Pour the egg mixture into the mushroom mixture and stir to combine.
- Sprinkle Cheddar cheese over the egg mixture and put the skillet in the oven. Bake for 10 to 15 minutes or until the eggs are firm.
- Cool a bit before serving.
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