Sunday, July 20, 2014

Baked Hash Brown Omelet

Do you remember those potatoes, onions and cheese, I always have on hand?  I also keep frozen broccoli for immediate use.  These are the ingredients, I had to work with and the final results say, they were used well.

Using the skillet to boil the potatoes saves a pot and time.  I am always looking for tips to make my life easier and to save time.

Baked Hash Brown Omelet (inspired by Hungry Jack)


3 potatoes, diced
1 tablespoon butter or olive oil
1 chopped onion
1 cup broccoli, diced
5 eggs
1/4 cup milk
1 1/2 cups shredded sharp cheddar cheese


Preheat oven to 400°. Spray a baking pan with cooking spray.
In a skillet with depth, add water and boil.  Add diced potatoes. After 3 minutes, add broccoli and let that cook along with potatoes.  When potatoes begin to soften, remove from skillet.

Using same skillet, add olive oil or butter.  When it heats, add the chopped onion and cook until it softens.

Whisk together eggs and milk in a large mixing bowl. Add potatoes, cheese, and vegetables and mix to combine.

Transfer mixture to the  baking pan.

Bake for 20 minutes, or until cooked through and starting to brown.

Linked to:   Real Food Recipe RoundUp       What’d you Do this Weekend?        Mix it Up Monday         Melt in Your Mouth Monday    Linked to: Tuesdays Table           Gluten Free & DIY Tuesdays       Southern Special      Fat Tuesday      The Yuck Stops Here          Totally Talented Tuesday    Simple Supper Tuesday     Treasure Box Tuesday     Hearth and Soul Hop            In and Out of the Kitchen             Two Cup Tuesday        Waste Not Want Not Wednesday   Wednesdays Whatsits   Fresh Foods Wednesdays 


  1. That is a delicious looking omelet!

  2. I like the idea of a baked omelet, Chaya - and this one is great because I always have those ingredients on hand too! Your Baked Hash Brown Omelet really does look delicious. Thank you for sharing it with us at the Hearth and Soul hop.

  3. This is the perfect thing to do with leftover potatoes! Thanks for this recipe.

  4. Growing up, my mom often made potatoes with eggs during Lent when we couldn't eat meat. Your omelet reminds me of that dish--which I loved as a child. Will have to try it with broccoli!


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