Bacon and Olive Omelette

Bacon and Olive Omelette


68 people made this

Baking omelettes in the oven is so much easier than mastering the fried variety. You can add what you like, this combination is a good balance for me.

Kate Jones

Serves: 6 

  • 10 eggs
  • 5 tablespoons low-fat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco sauce, or to taste
  • 250g bacon, cooked and diced
  • 125g black olives, pitted and chopped
  • 2 Italian tomatoes, chopped
  • 4 spring onions, trimmed and chopped
  • 60g mushrooms, sliced
  • 125g mild cheddar cheese, grated

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C. Lightly grease a 20cm square baking dish.
  2. In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and Tabasco. Stir in bacon, olives, tomatoes, spring onions, mushrooms and cheese. Pour into prepared dish and cover with foil.
  3. Bake for 40 to 50 minutes or until eggs are set in the centre.

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Reviews (8)


Was really lovely. Made it for sunday brunch. Was a hit with everybody. I love the idea of preparing earlier,then just putting it in the oven. I also took the foil off for the last 10 min. of baking. Thank you for sharing. - 27 Jun 2011


Used different ingredients. Made this for Sunday brunch for my boyfriend and I. It was VERY GOOD! I added some pepper jack cheese and a some chopped green capsicum. Also, I baked uncovered for about 10 minutes at the end. Light and fluffy but full of good veggies. Went good with our waffles! - 29 Sep 2008


Used different ingredients. My husband and I bbqd some prawn kebabs and we substituted some of the left overs. Our ingredients included prawn, capsicums, onions, mushrooms, black olives tomatoes, colby & montery jack cheese and some hot pepper flakes. Preparation was a lot of fun and the outcome was scrumptious!! - 29 Sep 2008

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