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Baked Spanish Omelet

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Baked Spanish Omelet

4.3 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Baked Spanish Omelet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 383kcal


  • 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


  • 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.
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Calories: 383kcal | Carbohydrates: 35g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 261mg | Sodium: 663mg | Fiber: 4g | Sugar: 10g

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