Ham and Veggie Oven Omelette

Ham and Veggie Oven Omelette

Looks great AND tastes great.

15min 40min 55min


1/4 Berks Hickory Smoked Berkshire Ham, cut into 3/4-inch slices
1 medium red potato, cut into 1/2-inch pieces
1 cup small broccoli florets
2 Tablespoon olive oil
1/2 small yellow onion, cut into 1/2-inch pieces
1 red bell pepper cut into 1-inch pieces
8 eggs
1/4 cup low fat milk
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
1/4 cup torn basil

Serves 4-6


Preheat the oven to 400F.

Cut the ham slices into bite sized 3/4-inch pieces, set aside

In an oven safe large non-stick skillet bring 4 cups of salted water to a boil. Add the potatoes and broccoli and cook for 5-6 minutes until the vegetables are softened. Strain, discarding the water and reserving the vegetables.

Heat the oil in the same skillet over medium-high heat. Add the ham pieces, onion and peppers and cook for 13 minutes until the vegetables begin to soften. Add the reserved potatoes and broccoli and cook for an additional 2 minutes.

While the ham and vegetables are cooking, mix the eggs with the milk, thyme, salt and garlic powder. Stir in 3 Tablespoons of the cheese and all of the basil.

Pour the egg mixture into the pan and let it set with out stirring for 5 minutes. Sprinkle the omelette with the additional cheese. Put the pan in the oven and cook for 15 minutes until the omelette is set and a bit browned on top.
Let the omelette cool for a few minutes and then carefully un-mold it onto a serving dish.
Serve with crusty bread and a salad.