Oven Baked Omelet

oven baked omelet
  • 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.

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