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      Sunday Brunch: Baked Garden Omelet

      Baked Garden Omelet

      Serves 4


      1 large baking potato skin on and boiled and cooled

      6 eggs

      1 tsp. salt

      1/2 tsp. black pepper

      3 tbsp. Chopped fresh basil

      3 tbsp. olive oil

      1/2 cup chopped onion

      1 small red pepper chopped

      1 cup sliced mushrooms

      3/4 cup chopped ham

      3/4 cup chopped grape tomatoes

      1/2 cup cheddar cheese shredded


      Method of preparation:

      1. Remove the skin from the cooked potato, slice into 1/4" slices.
      2. In a large bowl, beat the eggs well; add the salt, pepper and basil.
      3. Heat a large nonstick skillet well, add the olive oil and when hot, saut the onion,pepper,and mushrooms for 2-3 min.
      4. Sprinkle on the ham, tomatoes then top with the sliced potatoes.
      5. Pour the egg mixture over the whole mixture, sprinkle with the cheese and place in a 350 degree oven for 12-15 min or until the egg is slightly firm.
      6. Remove from the oven and let sit for 5-6 min, gently using a rubber spatula free the omelet and slide on a serving platter and serve at once.