About this recipe:An oven-baked omelette stuffed with bacon, cheese, tomatoes, olives and mushrooms.
5 tablespoons semi skimmed milk
1/2 teaspoon salt
4 dashes Tabasco Sauce, or to taste
225g (8 oz) bacon, cooked and diced
100g (4 oz) black olives, pitted and chopped
2 plum tomatoes, chopped
4 spring onions, chopped
50g (2 oz) mushrooms, sliced
100g (4 oz) mild Cheddar cheese, grated
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 180 C / Gas mark 4. Lightly grease a 20cm square baking dish.
In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and Tabasco. Stir in bacon, olives, tomatoes, spring onions, mushrooms and cheese. Pour into prepared tin, and cover with lid or aluminium foil.
Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the centre.