My Really Big Omelette Bake Recipe

Name: My Really Big Omelette Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium Potatoes; 1/4 cup Butter; 250 grams Mushrooms chopped; 1 medium Onion Chopped small; 2 tbsp olive oil; 2 Chicken Breast; 1/2 tsp Garlic Granuals; 1/2 tsp Paprika; 1/4 tsp Ginger powder; 2 tbsp Balsamic Vinegar; 6 slice Cooked Ham or Gammon; 4 large Eggs; 1/4 cup Milk; 1/4 tsp Black Pepper; 100 grams Cheese Grated; pinch Salt ( optional ); 3 Tomatoes; 1 Sweet pepper

Servings: persons

3 medium Potatoes
1/4 cup Butter
250 grams Mushrooms chopped
1 medium Onion Chopped small
2 tbsp olive oil
2 Chicken Breast
1/2 tsp Garlic Granuals
1/2 tsp Paprika
1/4 tsp Ginger powder
2 tbsp Balsamic Vinegar
6 slice Cooked Ham or Gammon
4 large Eggs
1/4 cup Milk
1/4 tsp Black Pepper
100 grams Cheese Grated
pinch Salt ( optional )
3 Tomatoes
1 Sweet pepper

1
Boil potatoes 3/4 cooked, take them off cool and chop into cubes about 1 inch .Put the butter in a fry pan and melt , chop Mushroons into small pieces and put in the melted butter, Fry for 2 minutes , while waiting Chop onins and add them to the fry pan.after 5 minutes take the pan off the heat and strain the onions and mushrooms a little and put them into a medium oven dish, about 3 inch,s Depth.. Add diced potatoes and mix.
2
Cut up your Chicken into small cubes.
3
Clean off fry pan , heat up the oil, and add your cubed Chicken, fry until the chicken is coloured, add Paprika, Ginger, Garlic mix and fry until it all coated, then add the Balsamic Vinegar fry a little more then put in sliced Ham all cut up and mix then strain if any liquid and mix in with the mushroom mixture in the Oven dish mix well.
4
In a mixing bowl crack four Eggs into it, then pour in the milk and whisk until all mixed well, add the Grated Cheese and whisk, then add Salt to taste (optional ), and the Pepper, mix and pour all over the potatoes etc, .its ok if the cheese stays on top it will still blend in.
5
Chop tomatoes and Pepper to garnish on top add a little extra Black Pepper on top of mixture.
6
Cook on medium heat for 10 mins then low for 20- 30 minutes more on low.
7
Serve with a nice Crisp Salad .

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 medium Potatoes, 1/4 cup Butter, 250 grams Mushrooms chopped, 1 medium Onion Chopped small, and more.

Yes, My Really Big Omelette Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Really Big Omelette Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions