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.