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Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped (about 1/2 cup)
• 3/4 cup lean deli ham, diced
• 2 red potatoes, unpeeled, diced (about 1 cup)
• 1 teaspoon salt or to taste
• Pinch of freshly ground black pepper
• 1/2 cup flat-leaf parsley, chopped, no stems
• 10 large eggs
• 1 cup shredded Cheddar cheese

Equipment: Large ovenproof skillet

Cooking Instructions

1. Preheat the oven to 400 degrees. Heat the oil in a large, ovenproof skillet over medium heat. Saute the onion in the oil for about 5 minutes.
2. Add the ham and the potatoes and season with the salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the potatoes are soft. Add the parsley, stirring to combine everything.
3. In a medium mixing bowl, beat the eggs with a whisk until foamy. Pour the eggs into the skillet and stir well. Sprinkle with the grated cheese.
4. Place the skillet, uncovered, in the oven. Bake the omelet for 12 to 15 minutes, or until it is golden brown on the top and a knife inserted into the center comes out clean. Remove from the oven and cut into wedges.
   

Substitution(s)

Tips & Tricks

Preparation Time:

Same as cooking time, below.

Cooking Time:

15 min.

Ready In:

30 min.

Servings:

4

Baking Time: 15 min.

Description

This Baked Omelet That Goes From The Stovetop Right Into The Oven, Is Chockful Of Cheese, Diced Potato, Ham, And Fresh Parsley. It's delicious Served Hot, With A Simple Tossed Salad Or Fresh Fruit On The Side. It Can Be Served For Breakfast, Lunch, O

Kaboose

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