Hey guys! Today, I’ve got a baked omelet recipe that is simple to make and very delicious. It has so many of my favorite ingredients. Crispy potatoes, eggs, smoked turkey and cheese! Kind of hard NOT to like something with all of those ingredients included!
Christmas is right around the corner, and I know that many of you will be hosting family and friends overnight. Having a breakfast or brunch dish like this already made really can help take some of the stress out of your life during the holidays.
I make frittatas and baked omelets like this all of the time because I can make it for breakfast one day and not have to worry with making something the next day. When you cook as much as I do, you really appreciate leftovers when you have them.
As you may have noticed from the lack of sweets here on the blog, I’m not really big on them. I’ll take salty over sweet any day, especially for breakfast. I have to have a decent amount of protein and a bit of carbs with breakfast to keep me satiated for any length of time. That’s one reason this dish is so perfect for me. It has plenty of protein, healthy fats and enough carbs to tide me over until lunch.
Another great thing about this dish is that you can easily adjust it to suit your own taste. You could exchange ham or bacon for the smoked turkey and use a different cheese. Or, you could take this recipe up a notch by using smoked turkey AND bacon! Just those simple changes would give you a totally different flavor experience. Just keep in mind that you might need to adjust the amount of salt if you are using a saltier deli meat or cheese.
Smoked Turkey Potato Baked Omelet
- 1 tbsp ghee or olive oil
- 1 large yukon gold potato , diced into 1/2 inch cubes
- 1 cup chopped scallions , whites and greens
- 4 slices smoked turkey deli meat , chopped into small pieces (such as Applegate Farms)
- 8 large eggs
- 1/2 cup cottage cheese
- 1 tsp sea salt , plus pepper to taste (or S & P to taste)
- 1/2 cup sharp cheddar cheese
- Preheat the oven to 350 degrees F.
- Heat the oil in a 10-inch nonstick ovenproof skillet. Add the potatoes and cook over medium low heat, stirring occasionally, until golden brown and tender, about 7-10 minutes. Add the scallions and cook for 1 minute.
- Meanwhile, crack 8 eggs into a large bowl and lightly beat them. Add the cottage cheese, salt and pepper and mix together to combine.
- When the potatoes are golden brown and slightly tender, turn off heat, add the egg mixture, smoked turkey and cheese and mix to combine. Use the back of the spoon to spread out evenly.
- Place the skillet in the oven and bake until the omelet puffs and the eggs are just set in the center, 15-20 minutes. Serve hot.