Oven Baked Omelet
2021-05-07- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
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Oven baked omelet. Omelet with mushrooms and ham baked in halogen (turbo) oven.
Ingredients
- 3 tablespoons vegetable oil
- 1 large potato,peeled and thinly sliced
- 1 onion,peeled and thinly sliced
- 1 red bell pepper,halved and cut into strips
- 6 mushrooms,sliced
- 5 eggs lightly beaten
- 1 tablespoon flat leaf parsley,chopped
- 2 oz (60 g) Serrano ham,torn into strips
- salt and freshly ground black pepper
Method
Step 1
Combine 2 tablespoons vegetable oil,potatoes and onion in large frying pan. Fry over gentle heat for 15 minutes,turning occasionally.
Step 2
Combine together bell pepper and mushrooms. Add to the frying pan and cook for 5 minutes.
Step 3
Combine beaten eggs,parsley and seasoning in large bowl. Mix well and stir in the ham.
Step 4
Lightly grease shallow cake pan with remaining oil. Preheat turbo oven to 350°F(180°C) Arrange the pan on the lower rack of turbo oven. Bake for 5 minutes.
Step 5
Add the cooked pepper and mushroom mixture to the beaten eggs and ham. Stir gently to mix. Transfer the egg mixture to the preheated pan. Cook at 350°F (180°C) for 15-20 minutes. Leave oven baked omelet to stand 15 minutes. Cut into squares and serve warm.