Basquet of Eggs Baked Omelet
photo by LucyS-D
- Ready In:
- 48mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 slices bacon
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- 1 small red bell pepper, cut in 1/4-inch dice
- 2 garlic cloves, minced
- 8 eggs
- 1 teaspoon spanish paprika
- 1⁄2 teaspoon dried ancho chile powder
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons parmesan cheese, grated
- 1⁄4 cup sun-dried tomato, chopped
- 1 (8 ounce) package frozen salad shrimp, thawed
- 4 ounces mozzarella cheese, shredded
directions
- Heat a 12" oven-proof skillet over medium-high heat.
- Cook bacon until crisp, about 10 minutes. Drain, crumble, and set aside.
- Pour off and discard all but 1 tablespoon of bacon grease.
- Add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
- Stir in red bell pepper and garlic and cook for 3 minutes more.
- Remove skillet from heat.
- Preheat oven to 375°F.
- Beat together eggs, paprika, ancho powder, thyme, black pepper and Parmesan cheese.
- Stir tomatoes, shrimp, and reserved bacon into skillet mixture.
- Add egg mixture and sprinkle Mozzarella on top.
- Place skillet in oven and bake for 20-25 minutes, or until eggs are set an Mozzarella is melted.
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