Basquet Of Eggs Baked Omelet
Created by Chocolatll on May 27, 2015
- Servings: 4
- Prep Time: 28m
- Cook Time: 20m
- Recipe #19329
Ingredients
- 8 ounces bacon (8 slices)
- 1 package (20 ounce) diced potatoes (with onion)
- 1 small red bell pepper, cut in 1/4-inch dice
- 2 garlic cloves, minced
- 8 large eggs
- 1 teaspoon paprika (Spanish paprika)
- 1/2 teaspoon dried ancho chile powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup sun-dried tomato, chopped
- 1 package (8 ounce) frozen shrimp (salad shrimp, thawed)
- 4 ounces mozzarella cheese, shredded
How to Make
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Step 1: Heat a 12" oven-proof skillet over medium-high heat.
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Step 2: Cook bacon until crisp, about 10 minutes. Drain, crumble, and set aside.
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Step 3: Pour off and discard all but 1 tablespoon of bacon grease.
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Step 4: Add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
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Step 5: Stir in red bell pepper and garlic and cook for 3 minutes more.
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Step 6: Remove skillet from heat.
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Step 7: Preheat oven to 375°F.
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Step 8: Beat together eggs, paprika, ancho powder, thyme, black pepper and Parmesan cheese.
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Step 9: Stir tomatoes, shrimp, and reserved bacon into skillet mixture.
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Step 10: Add egg mixture and sprinkle Mozzarella on top.
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Step 11: Place skillet in oven and bake for 20-25 minutes, or until eggs are set and Mozzarella is melted.
Nutritional Facts
- 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