Basquet Of Eggs Baked Omelet
Recipe: #19329
May 27, 2015
Categories: Breakfast, Main Dish, Snacks, Dairy, Cheese, Eggs, Vegetables, Potatoes, Spanish, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free more
"Inspired by the piperades of the sunny Basque region of France and Spain, this easy oven omelet makes a perfect main dish any time of day. Or serve it cold or at room temperature for a delightful tapas snack."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (388.9 g)
- Calories 488.3
- Total Fat - 24.1 g
- Saturated Fat - 9.5 g
- Cholesterol - 523.5 mg
- Sodium - 1011 mg
- Total Carbohydrate - 27.3 g
- Dietary Fiber - 4.2 g
- Sugars - 3.6 g
- Protein - 39.2 g
- Calcium - 406.2 mg
- Iron - 3.5 mg
- Vitamin C - 38.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat a 12" oven-proof skillet over medium-high heat.
Step 2
Cook bacon until crisp, about 10 minutes. Drain, crumble, and set aside.
Step 3
Pour off and discard all but 1 tablespoon of bacon grease.
Step 4
Add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
Step 5
Stir in red bell pepper and garlic and cook for 3 minutes more.
Step 6
Remove skillet from heat.
Step 7
Preheat oven to 375°F.
Step 8
Beat together eggs, paprika, ancho powder, thyme, black pepper and Parmesan cheese.
Step 9
Stir tomatoes, shrimp, and reserved bacon into skillet mixture.
Step 10
Add egg mixture and sprinkle Mozzarella on top.
Step 11
Place skillet in oven and bake for 20-25 minutes, or until eggs are set and Mozzarella is melted.
Tips & Variations
No special items needed.
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