Breakfast
Baked omelet
PrepPr10 minCookCk10 minTotalTot20 minServesSrv4Ca:PCa:P1:0.5
Ingredients
- 2 small or 1 large potato
- 5 eggs, pasture-raised
- 2 Tbsp whole milk
- 4 oz hard cheese (animal rennet), grated or cubed
- 1 tsp pickling salt
- 2 strips bacon (optional)
Directions
- Preheat oven to 350F/180C.
- Peel and dice potato, boil until tender, then drain.
- Cook bacon in a large frying pan until crisp, then crumble and set aside.
- Whisk eggs, milk, and salt in a medium bowl.
- Stir in cheese, cooked potato, and bacon into egg mixture.
- Pour mixture into an oven-proof frying pan.
- Bake for 10 minutes or until eggs are set.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 268.35
- Total Fat 63.6g
- Saturated Fat 32.4g
- Trans Fat 0.7g
- Polyunsaturated Fat 4.6g
- Monounsaturated Fat 9.3g
- Cholesterol 1150.1 mg
- Sodium 2966.7 mg
- Carbohydrate 59.8g
- Fiber 6.3g
- Sugar 4.9g
- Protein 66.3g
- Calcium 998.7 mg
- Phosphorus 489.9 mg
- Ca:P ratio 1:0.5
- Vitamin A 459.5 mcg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1.1 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.2 mg
- Folate 177.5 mcg
- B12 2.7 mcg
- Zinc 3.2 mg
- Selenium 78.3 mcg
