Name: Baked Spanish Omelet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 none cooking spray; 2 medium potato, red; 2 tablespoon water; 1 1/2 tablespoon olive oil; 1/2 medium onion; 4 ounce ham, chopped; 1/2 cup diced mushrooms, portabella; 1/2 teaspoon parsley, dried; 1/2 teaspoon turmeric, ground; 1/4 teaspoon salt; 1/4 teaspoon black pepper, ground; 5 large egg; 1/4 cup milk; 1 ounce cheddar cheese; 2 medium banana

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Baked Spanish Omelet

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 383kcal

Ingredients

1 none cooking spray
2 medium potato, red
2 tablespoon water
1 1/2 tablespoon olive oil
1/2 medium onion
4 ounce ham, chopped
1/2 cup diced mushrooms, portabella
1/2 teaspoon parsley, dried
1/2 teaspoon turmeric, ground
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
5 large egg
1/4 cup milk
1 ounce cheddar cheese

Serve With

2 medium banana

Instructions

Preheat oven to 350°F. Spray a pie pan with cooking spray.
Peel and dice potatoes, then add to a microwave safe dish along with 1-2 tablespoons of water; cover, and microwave for 3-5 minutes until fork tender.
Chop onion, ham, and mushrooms.
Heat oil in a large skillet over medium; add onions and sauté for 5 minutes. Add the potatoes, ham, mushrooms, parsley, turmeric, salt, and pepper; stir to fully combine. Cook on low while preparing the eggs.
Whisk eggs together with milk and cheese. Scoop potato mixture into baking dish and pour eggs over the top. Place into oven and cook 12-15 minutes until eggs are set and golden brown on top. Remove from oven and allow to cool slightly before serving.
Slice bananas and serve on the side.