Recipe By Melinda Nanstiel
Published Jun 22nd
Baked Omelet Pie
Prep 20m Cook 20m Additional - Ready In 40m
Servings 8 servings Calories 158.7

This is a delicious omelet with a little bit of a twist. I promise you will love it as much as my family does.

Recipe Ingredients

  • 1 large baking potato
  • 6 eggs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped fresh mushrooms
  • ½ cup chopped ham
  • 1 tomato, sliced
  • ¼ cup shredded Cheddar cheese

Cooking Directions

  1. 1 Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
  3. 3 In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
  4. 4 Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.

Nutrition Facts

  • Calories 158.7
  • Carbohydrate 11.5 g
  • Cholesterol 148 mg
  • Fat 9.1 g
  • Fiber 1.3 g
  • Protein 8.3 g
  • Saturated Fat 2.6 g
  • Sodium 516.6 mg
  • Sugar 1.9 g


  1. I suspect there are a few other at-home chefs in the same boat as me: I don't own a cast iron skillet! I know - shame on me! I followed the recipe exactly aside from adding a bit of garlic. Once I got to the point that everything was to go into the skillet and - Read more ...
  2. Watching carbs so substituted zucchini for the potato and didn't feel deprived. This is a pretty basic omelet - nothing unusual here - but the sliced tomato which I placed on the omelet just before baking rather than mixing it in really dressed this up. Lots of red and green going on so this would - Read more ...
  3. Excellent! Great basic recipe suitable for wide substitution and variation. I didn't have ham so I used cooked bacon; I didn't have red pepper so I used green. I used a big iron skillet and the consistency was wonderful and the pie was easy to cut. I used 7 eggs and cooked it for 25 - Read more ...
  4. This is the BEST And Thank you for all your Suggestions Here are mine I have a very picky Family that does not Like Onions and the Peppers OR the mushroom I know it is Silly! So What I did I Cut the potatoes Like I was making Mash Potatoes it's Alot faster and I - Read more ...
  5. This was a great meal for dinner but I baked it in a pie shell to make it like a quiche. It is definitely a "keeper" recipe.
  6. Great one course meal! Few changes:Mix everything in skillet but when to add potatoes I removed the mixture saute the baked potato slices..then everything on top easier to remove from skillet also used cheery tomatoes sliced in half). Please do brown for a few minutes: makes a great presentation!... with a saled served it at - Read more ...
  7. This is a great recipe for feeding a bunch of hungry visitors in the morning. I do make some changes however. I omit the potatoes & substitute a hashbrown crust on the bottom. I also add broccoli & mushrooms & any other veggies on hand. I did need to cook this for almost an hour - Read more ...
  8. This is a pretty good recipe with lots of room to experiment with your own ingredients. Will add more cheese next time.
  9. We don't have any young KIDS so I m writing this reveiw as a senior citizen who has a cl. problem!!!
  10. This was my first frittata and it was so pretty and easy to make even the kids could do it! Next time I am putting extra cheese on because I like it to be artery clogging mmmn. Oh! Just a tip: I had to cook it a bit longer (30 minutes) maybe my oven is - Read more ...