A great advantage with a baked omelette is that you can have lunch ready for everyone at the same time and if you have leftovers the next day add it into a crusty bread roll
Ingredients:
8 Eggs
1/2 Cup Elmlea Double Cream (Heavy Cream)
4 Strips Streaky Bacon, chopped
2 Large Potatoes, thinly sliced
150g/5.3oz Baby Spinach
3 Spring Onions, sliced
1 Cup Cherry Tomatoes, halved
2 Cloves Garlic, minced
2 Tsp Smoked Paprika
150g/5.3oz Shredded Cheddar Cheese mixed with 1 tablespoon plain flour
Salt/pepper
Method:
Heat a skillet and fry the bacon until golden brown. Remove and set aside.
Using the bacon fat, saute the spinach until it wilts. Remove from pan and set aside.
If the skillet is dry add some cooking oil. Place the potatoes in a single layer, sprinkle with smoked paprika, salt and pepper. Cook for a few minutes on both sides. Add the garlic just a minute before potatoes are fully browned.
Butter grease a 28cm baking dish and place two layers of potatoes.
Into a large bowl crack open all eggs. Add the cream, salt and pepper, 1 teaspoon paprika and whisk together. Add bacon bits, spinach, cherry tomatoes (leave a few veggies for on top at the last stage) spring onions and cheddar cheese (reserve a little to sprinkle at the last). Stir everything together.
Pour over potatoes, sprinkle remaining cheese, scatter remaining veggies and cherry tomatoes.
Bake in oven 180C/350F for 30-45 minutes or until set and golden on top.
Serve as it is for breakfast or as a meal with roasted vegetables or salad.
Enjoy!
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