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Today I decided to make a super simple recipe that meal prep ready! This is my take on a western omelette, but made to go! Oven Baked Mini Omelettes are quick to make and sensationally delicious.

Alright, don’t linger, let’s approach this my really big omelette bake formula with 18 components which are absolutely easy to have, and we have to process them at the very least through 3 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients My Really Big Omelette Bake:

1. You need 3 medium - Potatoes
2. Require 1/4 cup Butter
3. Need 250 grams for Mushrooms chopped
4. Prepare 1 medium - Onion Chopped small
5. Prepare 2 tbsp for olive oil
6. You need 2 of Chicken Breast
7. Prepare 1/2 tsp for Garlic Granuals
8. Give 1/2 tsp for Paprika
9. Make ready 1/4 tsp for Ginger powder
10. Provide 2 tbsp of Balsamic Vinegar
11. Need 6 slice Cooked Ham or Gammon
12. Get 4 large Eggs
13. Prepare 1/4 cup Milk
14. Give 1/4 tsp of Black Pepper
15. Make ready 100 grams - Cheese Grated
16. Prepare pinch of Salt ( optional )
17. Make ready 3 Tomatoes
18. Need 1 of Sweet pepper

French-style eggs were too "finicky," and American diner-style omelettes always over-cooked, so Cailan's omelette recipe looks deceptively easy, with its three ingredients and few steps. Not entirely so: Nailing the wrist flip and the right wetness takes. When the omelette is almost cooked, sprinkle the cheese over it. Now, fold the omelette in half and continue cooking until ready.

My Really Big Omelette Bake step by step:

1. Boil potatoes until 3/4 cooked, take them off heat and cool. Chop into cubes about 1 inch. Put the butter in a frying pan and melt. Chop mushrooms into small pieces and put in the melted butter. Fry for 2 minutes. While waiting, chop onions and add them to the fry pan. After 5 minutes take the pan off the heat and strain the onions and mushrooms a little and put them into a medium oven dish, about 3 inches Depth. Add diced potatoes and mix.
2. Cut up your chicken into small cubes. Clean off fry pan, heat up the oil, and add your cubed chicken, fry until the chicken is coloured. Add paprika, ginger, garlic mix and fry until it all coated, then add the balsamic vinegar fry a little more then put in sliced ham all cut up and mix. Then strain if any liquid and mix in with the mushroom mixture in the Oven dish mix well.
3. In a mixing bowl crack four eggs into it, then pour in the milk and whisk until all mixed well. Add the grated cheese and whisk, then add salt to taste (optional), and the pepper, mix and pour all over the potatoes etc. Its ok if the cheese stays on top, it will still blend in. Chop tomatoes and pepper to garnish on top add a little extra black pepper on top of mixture. Cook on medium heat for 10 mins then low for 20- 30 minutes more on low. Serve with a nice crisp salad.

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