This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven.
The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
77 K 4.8/5 (24 reviews)
55 min.
Easy
2.50 €
6 people
7 IngredientsLast modified on: May 21th 2017
6 
300 g cooked potatoes
1 
4 tablespoons 
150 g 
Times for this recipe
Preparation: 15 min.
Cooking: 40 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 3 - ⌛ 7 min.
Stage 4 - ⌛ 3 min.
Use the same pan to fry 150 g small pieces of bacon until lightly browned.
Stage 5 - ⌛ 2 min.
Then add the chopped onion and cook for a further 2 or 3 minutes without browning the onion.
Check the seasoning.
Check the seasoning.
Stage 6 - ⌛ 2 min.
Preheat the oven to 360°F (180°C).
Butter a gratin dish, then add the potatoes and spread the bacon and onions over the top.
Butter a gratin dish, then add the potatoes and spread the bacon and onions over the top.
Stage 7 - ⌛ 1 min.
Pour the beaten eggs over.
Stage 8 - ⌛ 25 min.
Bake for about 25 minutes. Check towards the end to ensure that the omelette is not overcooked.
Stage 9
Serve without delay.
Remarks
This works well using diced ham instead of the bacon bits (lardons).
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Based on a recipe by Jean-Marc Toussaint.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 70 RDI=7 % | 180 RDI=30 % | 2,150 RDI=110 % | 8,990 RDI: 110 % |
| Per 100 g | 6 RDI=2 % | 7 RDI=1 % | 20 RDI=3 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per person | 9 RDI=4 % | 10 RDI=1 % | 30 RDI=5 % | 360 RDI=20 % | 1,500 RDI: 20 % |
How much will it cost?
- For 6 people : 2.50 €
- Per person : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Sorrel and potato quiche, Stuffed mushrooms au gratin, Potato and cheese pie, Polish-style beetroot salad, Crispy potato and mushroom brik rolls, ... See them all 58
Small pieces of bacon
Like these other recipes: Salad lyonnaise, Truffade, Split peas "à la française", Breton Pie, Ramekins of duchess potatoes, ... See them all 41
Egg
Like these other recipes: Mouna, Moist chocolate cake, Oatmeal and chocolate shortbread, Tiramisu, Pancake batter, ... See them all 251
Oil
Like these other recipes: Escalopes in a sesame crust, How to cook potato grenaille , Roast beef "like they do it in Santa Fe", Pan-fried potatoes, Croustipatates, ... See them all 104
Other recipes you may also like
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving. May 10th 2023285 K5 1 hour 50 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018255 K3.9 1 hour 25 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013332 K4.3 2 hours 40 min.
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe. November 6th 2017457 K3.8 1 hour 7 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked. October 3rd 20192.15 M 23.7 7 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.