Savory Baked Omelet with Vegetables and Ham
This savory baked omelet, brimming with vibrant vegetables and flavorful ham, is a perfect centerpiece for a leisurely brunch, a satisfying light meal, or a fantastic way to use up leftover ingredients. It’s a versatile dish that’s easy to customize, making it a favorite for both casual gatherings and family meals. This recipe elevates the humble omelet to new heights, transforming it into a hearty and wholesome dish that’s sure to impress.
Preparation time: 25 minutes Cook time: 55 minutes
Ingredients:
For the Egg Mixture:
4 large eggs
½ teaspoon salt (or to taste)
½ teaspoon paprika
¼ teaspoon black pepper
100 ml (½ cup) milk (whole, 2%, or non-dairy)
50 g (⅓ cup) shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend), plus extra for topping (optional)
130 g (1 cup) all-purpose flour
For the Vegetable and Ham Filling:
1 medium onion, finely chopped
2 tablespoons vegetable oil.
1 medium carrot, grated
1 red bell pepper, diced
1 green bell pepper, diced
150 g (1 cup) mushrooms, sliced
2 cloves garlic, minced
150 g (1 cup) diced ham (or cooked sausage, bacon, or chicken)
Salt and pepper to taste
For Garnish:
2 tablespoons chopped green onions (or chives, parsley)
Directions
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