Oven-Baked Omelette

Oven-Baked Omelette


74 people made this

About this recipe: An oven-baked omelette stuffed with bacon, cheese, tomatoes, olives and mushrooms.

Kate Jones

Serves: 6 

  • 10 eggs
  • 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

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 20cm square baking dish.
  2. 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.
  3. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the centre.

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- Rated on - 06 Apr 2014

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