Farmhouse Omelette

"From Recipe + May '17."

Original recipe yields 8 servings


  • Serving Size: 1 (151.5 g)
  • Calories 273.6
  • Total Fat - 20.5 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 257.7 mg
  • Sodium - 667.3 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.4 g
  • Protein - 18.5 g
  • Calcium - 258.8 mg
  • Iron - 1.5 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Melt butter in a ovenproof frying pan over moderate heat and cook ham for 4 minutes or until beginning to brown and then remove from pan.

Step 3

Whisk eggs and cream in a bowl.

Step 4

Heat extra butter in same pan and pour egg mixture into pan and cook for 4 minutes or until egg is beginning to set around edges of pan and top with parmesan, spinach, onion, ham, capsicum, tomato and then dollops of ricotta.

Step 5

Place frying pan in oven and bake the omelette for 10 minutes or until just set at centre and then sprinkle with chives and serve with tomato relish.

Tips & Variations

No special items needed.



Another great recipe for my Sunday Brunch. I did the whole recipe stovetop so it was a bit messy when I plated the omelette but it tasted great anyway. I cut the recipe back to 2 eggs. Thanks again Pat for a super brunch recipe . 25 Nov 20 Just as good as last time.Perfect brunch, lunch or even dinner recipe. This will be on the menu very soon again.

review by:
(6 May 2018)

Daily Inspiration

This reminds me more of a frittata and it is fabulous. I loved all of the ingredients and it came together perfectly. I used roasted red bell peppers from a jar and I did not have the tomato jam. Still delicious and will be a repeat at my house for sure.

(7 Feb 2018)