November 11, 2017
Fresh Tomatoes, Breakfast, Dairy,
Cheese, Eggs, Fruit, Tomato, Brunch, Mother's Day, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free more
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"From Recipe + May '17."
Preheat oven to 200C/180C fan forced.
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.
Whisk eggs and cream in a bowl.
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.
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.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
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
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.