Go Back
+ servings
Print

Baked Spanish Omelet

Course Breakfast
Cuisine American
Keyword Baked Spanish Omelet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 383kcal

Ingredients

Serve With

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.

Nutrition

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