Easy Red Pepper and Mushroom Baked Omelette

Eggs for dinner - there's nothing easier or more satisfying
-Christine Cushing

Course Main Dishes
Prep. Time 10 mins
Cooking Time 30 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 medium potato

6 eggs

1 cup (250 ml) milk

1 tbsp (15 ml) all-purpose flour

1 tsp (5 ml) dried basil or

tarragon

1 tbsp (15 ml) chopped fresh

1/2 tsp (2 ml) salt

1/2 tsp (2 ml) freshly ground pepper

1 cup (250 ml) thinly sliced mushrooms

1 sweet red pepper, chopped

1 cup (250 ml) shredded aged Canadian Cheddar or

Swiss cheese

Instructions

Preheat oven to 350 °F (180 °C). Lightly butter or spray 9-inch (23 cm) glass pie plate.

Peel and shred potato on cheese grater. Place in sieve or colander and squeeze out excess liquid. Sprinkle in bottom of pie plate.

In bowl, whisk together eggs, milk, flour, basil, salt and pepper. Pour over potato. Sprinkle with mushrooms, red pepper and cheese. Bake for about 30 min or until puffed, golden and knife inserted in centre comes out clean.

Tips

Use different vegetables such as asparagus or diced zucchini as you wish to vary the flavour.

Shred the potato just before using to prevent discolouration. Look for sliced mushrooms and chopped sweet peppers in the produce section to speed up preparations.

For the Adventurous:
Add 1 cup (250 mL) salmon and 1/2 tsp (2 mL) grated lemon rind.

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Nutritional Info

Per serving

Energy: 309 Calories
Protein: 20 g
Carbohydrate: 17 g
Fat: 18 g
Fibre: 1.5 g
Sodium: 592 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 30 % / 329 mg
Vitamin B12: 60 %
Vitamin C: 88 %
Riboflavin: 37 %
Vitamin A: 35 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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