Make-Ahead Filled Omelet

Make-Ahead Filled Omelet

This bread and egg dish is an ideal recipe for a brunch, since most of the preparation can be done one day ahead.

4 servings
Soaking 3 h
Preparation 25 min

Cooking 45 min

Standing 5 min

370 calories per serving 
Cooking dish: 22x22 cm


2 tsp butter, unsalted   9 g
1 shallots, finely chopped   40 g
12 button (white) mushrooms, thinly sliced crosswise   170 g
10 asparagus, average size   200 g
2 tbsp olive oil   30 mL
5 slices bread, whole wheat, stale, cut into 2 cm pieces   180 g
100 g ham, cut into small pieces    
4 eggs size large    
1 1/2 cup milk, partly skimmed, 2%   375 mL
2 tsp dried oregano   2 g
1 1/2 tbsp Dijon mustard   23 mL
1/2 cup Parmesan cheese, grated   26 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  aluminum foil    


Cook the vegetables:

  1. Preheat the oven to 230ºC/450ºF. Butter a Pyrex or metal baking dish.
  2. Prepare the vegetables: Finely chop the shallot; thinly slice the mushrooms; clean the asparagus. Set aside.
  3. Add one tablespoon of the oil to a baking tray. Lay the asparagus on the tray, then coat them thoroughly with the oil. Season with a little salt. Cook in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will grill evenly. Take the asparagus out of the tray then cut them into 5 cm pieces.
  4. Meanwhile, heat the remaining oil in a pan over medium-heat. Add the shallot, then sauté, with stirring, until it becomes translucent, 2-3 min. Add the mushrooms, then sauté until the mushrooms are browned and any liquid they give off has evaporated, about 4 min. Add a little salt, then set aside.
  5. Cut the bread into cubes and dice the ham into small pieces. Randomly place the bread, ham, and vegetables into the prepared baking dish. Set aside.


  1. Beat the eggs in a large bowl. Pour in the milk, mustard, and half of the cheese. Season with a little salt and pepper. Mix well, then pour the mixture into the prepared dish and over the bread and vegetables. Cover with the remaining cheese. Let stand at least 3 h in the refrigerator, up to overnight.


  1. Take the baking dish out of the refrigerator at least 1 h before baking. Preheat the oven to 175ºC/350ºF.
  2. Cover the dish with aluminum foil then put it in the middle of the oven. Bake 20 min. Uncover and bake an additional 25 min, until the omelet is firm and the top has formed a nice golden crust. Check with a toothpick or knife to see if it is cooked through. If it comes out clean, the omelet is ready.
  3. Let the omelet rest a few minutes before cutting it into serving size pieces. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




18 g

27 %

Saturated 6 g
+ Trans 0.2 g

31 %


250 mg


880 mg

37 %


31 g

10 %


4 g

18 %


15 g


23 g

Vitamin A

25 %

Vitamin C

6 %


25 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 1 serving
Milk and Alternatives: ¾ serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Good source of :
Copper, Fibre, Vitamin A, Vitamin B6, Vitamin E
Excellent source of :
Calcium, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc

More info

This recipe is in the following categories: Eggs | Vegetables | Main courses/Entrées | Diabetes-friendly | High Calcium | High Fibre | High Iron | High Vitamin D | Bake | Brunch | Italian

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