Sunday Brunch: Baked Garden Omelet - News, Weather and Classifieds for Southern New England

Sunday Brunch: Baked Garden Omelet

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Baked Garden Omelet

Serves 4

 

1 large baking potato skin on and boiled and cooled

6 eggs

1 tsp. salt

½ tsp. black pepper

3 tbsp. Chopped fresh basil

3 tbsp. olive oil

½ cup chopped onion

1 small red pepper chopped

1 cup sliced mushrooms

¾ cup chopped ham

¾ cup chopped grape tomatoes

½ cup cheddar cheese shredded

 

Method of preparation:

  1. Remove the skin from the cooked potato, slice into ¼" 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, sauté 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.

 

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