"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 is 4 servings

Metric US

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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.

Basquet Of Eggs Baked Omelet

Ingredients

Nutritional