Ingredients
-
8
-
1
-
1
-
2
-
8
-
1
-
1/2
-
1/2
-
1/4
-
2
-
1/4
-
1
-
4
-
-
Directions
Basquet of Eggs Baked Omelet, Ready, Set, Cook! Special Edition Contest Entry: Inspired by the piperades of the sunny Basque region of France and Spain, this easy oven omelet makes a perfect main dish any time of day Or serve it cold or at room temperature for a delightful tapas snack
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Steps
|
1
Done
|
Heat a 12" Oven-Proof Skillet Over Medium-High Heat. |
|
2
Done
|
Cook Bacon Until Crisp, About 10 Minutes. Drain, Crumble, and Set Aside. |
|
3
Done
|
Pour Off and Discard All but 1 Tablespoon of Bacon Grease. |
|
4
Done
|
Add Potatoes to Skillet, Cover, and Cook Over Medium-High Heat For 15 Minutes, Stirring Every 3 Minutes. |
|
5
Done
|
Stir in Red Bell Pepper and Garlic and Cook For 3 Minutes More. |
|
6
Done
|
Remove Skillet from Heat. |
|
7
Done
|
Preheat Oven to 375f. |
|
8
Done
|
Beat Together Eggs, Paprika, Ancho Powder, Thyme, Black Pepper and Parmesan Cheese. |
|
9
Done
|
Stir Tomatoes, Shrimp, and Reserved Bacon Into Skillet Mixture. |
|
10
Done
|
Add Egg Mixture and Sprinkle Mozzarella on Top. |
|
11
Done
|
Place Skillet in Oven and Bake For 20-25 Minutes, or Until Eggs Are Set an Mozzarella Is Melted. |
