A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use leftovers!
Total Time
40min
4.8
6 Ratings
Author: Simple. Tasty. Good.
Servings:
2
Ingredients
•
3
Large Eggs
•
1/4
cup
Cream
•
2/3
cup
Cheese
, grated
•
2
oz
Wright® Brand Smoked Bacon
•
1/3
cup
Bell Peppers
•
1
Medium
Mushroom
•
1
Medium
Tomato
•
1
pinch
Garlic Powder
•
1
handful
Fresh Parsley
•
1
Tbsp
Unsalted Butter
•
1
pinch
Ground Black Pepper
•
1
pinch
Salt
Cooking Instructions
1.
Break the
Large Eggs (3)
and add them to a large mixing bowl.
2.
Add the
Cream (1/4 cup)
.
3.
Deseed the
Tomato (1)
, run it under tap water, pat it dry with some kitchen paper. Then dice the tomato up and add it to the bowl.
4.
Dice the
Wright® Brand Smoked Bacon (2 oz)
and add it to the bowl.
5.
Chop up the
Bell Peppers (1/3 cup)
,
Mushroom (1)
, and the
Fresh Parsley (1 handful)
. Add this to the bowl.
6.
Add the
Cheese (2/3 cup)
. Season with
Ground Black Pepper (1 pinch)
,
Salt (1 pinch)
and
Garlic Powder (1 pinch)
.
7.
Stir the mixture well.
8.
Grease a small baking dish with the
Unsalted Butter (1 Tbsp)
. Then pour the large egg and vegetable mixture in it. Place the dish in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 25 minutes (depends on the thickness of the casserole).
9.
Once set, remove the egg casserole from the oven and let it cool for 5 minutes. The inside should have set and the omelet shouldn't stick to the sides. Cut it up and serve hot. Enjoy!
Nutrition Per Serving
CALORIES
508
FAT
44.8 g
PROTEIN
22.6 g
CARBS
4.3 g
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