River Omelets

River Omelets

45

"A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch."

Ingredients

55 m {{adjustedServings}} servings 287 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 341 mg
  • 114%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
  2. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
  3. Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
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Reviews

45
  1. 59 Ratings

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Hubs liked this better than I did, but then he was unaware of what I perceived as its flaws. I thought it was good, but I think it could be better. First, don't beat the eggs with an electric ...

We omitted the olives and bacon, cooked uncovered 25 minutes (instead of covered for 40), shredded the cheese right over, melted it back in the oven, and it was perfect. Light and fluffy. Very t...

I love this recipe, it's easy and good. I made this for the men's prayer breakfast at our church. Everyone seemed to like it. I made two with just bacon and cheese for the kids (they're picky...