A very forgiving all-in-one-pan baked omelet recipe that makes a great weeknight meal. This is the deluxe version but it's just as tasty with only eggs, potatoes and cheese. Serve with toast or garlic bread and tossed salad for a full meal. (Sure it's called Eggs for Dinner but I bet you could have it for breakfast or brunch too!)
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Units: US | Metric
- 8 slices bacon (or try ham, pepperoni or sausage)
- 2 medium potatoes
- 1/2 cup onion, diced (try sweet, green or red onion)
- 1/2 cup red bell pepper, diced (or whatever bell pepper you prefer)
- 2 tablespoons fresh chives (for flavour and colour, parsley would also work or use your favourite herbs)
- 8 eggs
- 1/2 cup milk
- 2 tablespoons flour
- 1 cup cheese, grated (I like a good sharp cheddar, but use whatever you prefer)
- 1 dash salt
- 1 dash pepper
- 1/4 cup cheese, grated (optional topping)
- 1Clean potatoes. I leave the skin on but you can peel if you prefer. They need to be either par-boiled so they're just barely fork tender, or you can nuke them like baked potatoes in the microwave. Leftover potatoes would work great here. Once pre-cooked and cool enough to handle slice into thin hash brown rounds, or dice if you prefer.
- 2While potatoes are precooking, fry bacon (or whatever meat your using)in a 12" non-stick frying pan that is oven-safe. Remove meat from pan and crumble or cut into bite size pieces.
- 3Drain bacon fat from pan, reserve approx 1 TBS. Dice onions, bell peppers and add to pan with bacon fat. Saute until tender remove from pan and add to bacon pieces, allow to cool.
- 4Add sliced potatoes to same frying pan and cook on high until they brown on both sides. Feel free to add some salt and pepper at this point and a little butter or olive oil if necessary to aid in browning.
- 5Pre-heat oven broiler.
- 6While potatoes brown, mix together eggs, milk, flour, cheese, chives, salt, pepper and cooked meat and veggie. I mix them in a 4 cup measure so it's easier to pour. (But don't pour yet!).
- 7When potatoes are brown enough spread them into an even layer over the bottom of the pan, reduce heat to medium.
- 8Ok, now pour your egg mixture over the potato layer. Make sure it spreads over the whole pan and poke it around a little to spread the meat and veggies evenly if necessary.
- 9Cook 3-5 minute or until eggs begin to puff and set slightly in the middle. If you are a cheese loving fool I do believe you could add more on top at this point.
- 10Remove pan from stovetop and place under broiler. Keep an eye on it, you'll want to pull the eggs out as soon as they brown on top, and the extra cheese (if you have it) has melted.
- 11Remove eggs from oven, slide out of pan onto a large cutting board. My eggs, probably due to the bacon grease, always slide out easily and in fact you should take care they don't fly right out of the pan while you're shifting it around. Cut into slices like a pie and serve hot. Don't be depressed if your eggs deflate, this is normal and doesn't affect the flavour.
- 12There are as many variations to this recipe as there are ingredients in your cupboard so experiment and enjoy!
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Nutritional Facts for Eggs for Dinner
Serving Size: 1 (332 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 601.0
- Calories from Fat 362
- Total Fat 40.3 g
- Saturated Fat 16.0 g
- Cholesterol 480.7 mg
- Sodium 919.9 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 3.1 g
- Sugars 3.2 g
- Protein 28.7 g