Western Style Over-Baked Omelet

This recipe is taken from the 1989 Milk Calendar. This is the Western Style Over-Baked Omelet recipe.

  • Prep: 15 min
  • Cooking: 35 min - 40 min
Yields 4 servings
western style over baked omelet

Ingredients

  • 1/4 cup (60 mL) butter
  • 3 cups (750 mL) frozen hash brown potatoes
  • Salt and pepper to taste
  • 1 1/2 cups (375 mL) chopped onion
  • 1/2 cup (125 mL) red or green bell pepper coarsely chopped
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) cooked ham coarsely chopped
  • 6 eggs
  • 1 cup (250 mL) Milk
  • 1/2 tsp (2 mL) seasoned salt

Preparation

Melt 3 tbsp (45 mL) of the butter in large skillet. Add potatoes; cook, turning occasionally until crusty and brown. Add salt and pepper to taste. Line the outside edge of a 8-cup (2 L) shallow baking dish with potatoes.

Melt remaining 1 tbsp (15 mL) butter in skillet. Sauté onion and green bell pepper until tender. Stir flour, then ham into vegetable mixture. Beat together eggs, milk and salt. Stir in vegetable/ ham mixture. Pour into centre of prepared baking dish.

Bake in preheated 325 °F (160 °C) oven 30 min or until set.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 462 Calories
Protein: 23 g
Carbohydrate: 39 g
Fat: 24 g
Fibre: 4 g
Sodium: 840 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 144 mg
Vitamin C: 77 %
Selenium: 65 %
Vitamin B12: 60 %
Niacin: 43 %