Ingredients for Basquet Of Eggs Baked Omelet
- Bacon
- Simply Potatoes Diced Potatoes With Onion
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 8 large eggs
- 1/2 tsp smoked paprika
- Dried Ancho Chile Powder
- Dried Thyme
- 1/4 tsp black pepper
- Parmesan Cheese
- Sun Dried Tomato
- Frozen Salad Shrimp
- Mozzarella Cheese
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 cup fresh parsley, chopped (optional)
- 1/2 cup manchego cheese, grated (optional)
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How to Make Basquet Of Eggs Baked Omelet
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet (cast iron is ideal), heat olive oil over medium heat.
- Add onion and bell peppers; cook until softened, about 5-7 minutes.
- Stir in minced garlic, cayenne pepper, and smoked paprika; cook for 1 minute more.
- In a large bowl, whisk together eggs, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle with parsley and Manchego cheese (if using).
- Bake for 25-30 minutes, or until the omelet is set and lightly golden brown.
- Let cool slightly before slicing and serving. Enjoy hot, cold, or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
11g
Fat
49g
Carbs
2g
