Basquet Of Eggs Baked Omelet

Total Time: 48 mins Preparation Time: 28 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 slices bacon
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 1 small red bell pepper, cut in 1/4-inch dice
• 2 garlic cloves, minced
• 8 eggs
• 1 teaspoon spanish paprika
• 1/2 teaspoon dried ancho chile powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1/4 cup sun-dried tomato, chopped
• 1 (8 ounce) package frozen salad shrimp, thawed
• 4 ounces mozzarella cheese, shredded

Recipe

• 1 heat a 12" oven-proof skillet over medium-high heat.
• 2 cook bacon until crisp, about 10 minutes. drain, crumble, and set aside.
• 3 pour off and discard all but 1 tablespoon of bacon grease.
• 4 add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
• 5 stir in red bell pepper and garlic and cook for 3 minutes more.
• 6 remove skillet from heat.
• 7 preheat oven to 375°f.
• 8 beat together eggs, paprika, ancho powder, thyme, black pepper and parmesan cheese.
• 9 stir tomatoes, shrimp, and reserved bacon into skillet mixture.
• 10 add egg mixture and sprinkle mozzarella on top.
• 11 place skillet in oven and bake for 20-25 minutes, or until eggs are set an mozzarella is melted.