River Omelets Recipe

Recipesfull introduces to you: Egg Recipes. (River Omelets Recipe). A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

River Omelets Recipe

Ingredients

10 eggs

⅓ cup milk

½ teaspoon salt

4 dashes hot pepper sauce

or to taste

½ pound bacon - cooked

and chopped into bite-size pieces

1 (4 ounce) can black olives

drained

2 roma (plum) tomatoes

chopped

¼ cup green onions

chopped

⅓ cup mushrooms

sliced

¾ cup Colby-Monterey Jack cheese

shredded

Laura's Breadless Fried Egg Sandwich

Breakfast and Brunch

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.

Step 2

In a large bowl combine eggs and milk. With an electric mixer beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon olives tomatoes green onions mushrooms and cheese. Pour into prepared pan and cover with lid or aluminum foil.

Step 3

Bake in preheated oven for 40 to 50 minutes or until eggs are set in the center.

Nutritional Information

River Omelets Recipe

Servings Per Recipe:6

Calories: 286.6

% Daily Value *

Protein: 20g 40%

Carbohydrates: 4.5g 1%

Dietary Fiber: 1g 4%

Sugars: 2g

Fat: 21.3g 33%

Saturated Fat: 8.6g 43%

Cholesterol: 341.1mg 114%

Vitamin A Iu: 737.8IU 15%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.2mg 12%

Vitamin C: 3.8mg 6%

Folate: 46.8mcg 12%

Calcium: 83.4mg 8%

Iron: 2.5mg 14%

Magnesium: 20.1mg 7%

Potassium: 282.9mg 8%

Sodium: 904.1mg 36%

Thiamin: 0.2mg 16%

Calories From Fat: 191.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.