Savory Baked Omelet with Vegetables and Ham

 

This savory baked omelet, brimming with vibrant vegetables and flavorful ham, is a perfect centerpiece for a leisurely brunch, a satisfying light meal, or a fantastic way to use up leftover ingredients. It’s a versatile dish that’s easy to customize, making it a favorite for both casual gatherings and family meals. This recipe elevates the humble omelet to new heights, transforming it into a hearty and wholesome dish that’s sure to impress.

Preparation time: 25 minutes Cook time: 55 minutes

Ingredients:

For the Egg Mixture:

4 large eggs

½ teaspoon salt (or to taste)

½ teaspoon paprika

¼ teaspoon black pepper

100 ml (½ cup) milk (whole, 2%, or non-dairy)

50 g (⅓ cup) shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend), plus extra for topping (optional)

130 g (1 cup) all-purpose flour

For the Vegetable and Ham Filling:

1 medium onion, finely chopped

2 tablespoons vegetable oil.

1 medium carrot, grated

1 red bell pepper, diced

1 green bell pepper, diced

150 g (1 cup) mushrooms, sliced

2 cloves garlic, minced

150 g (1 cup) diced ham (or cooked sausage, bacon, or chicken)

Salt and pepper to taste

For Garnish:

2 tablespoons chopped green onions (or chives, parsley)