Basquet of Eggs Baked Omelet |
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Prep Time: 28 Minutes Cook Time: 20 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry: Inspired by the piperades of the sunny Basque region of France and Spain, this easy oven omelet makes a perfect main dish any time of day. Or serve it cold or at room temperature for a delightful tapas snack. 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:
1. Heat a 12 oven-proof skillet over medium-high heat.
2. Cook bacon until crisp, about 10 minutes. Drain, crumble, and set aside.
3. Pour off and discard all but 1 tablespoon of bacon grease.
4. Add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
5. Stir in red bell pepper and garlic and cook for 3 minutes more.
6. Remove skillet from heat.
7. Preheat oven to 375°F.
8. Beat together eggs, paprika, ancho powder, thyme, black pepper and Parmesan cheese.
9. Stir tomatoes, shrimp, and reserved bacon into skillet mixture.
10. Add egg mixture and sprinkle Mozzarella on top.
11. Place skillet in oven and bake for 20-25 minutes, or until eggs are set an Mozzarella is melted.
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