Make-Ahead Filled Omelet

6 Reviews
80% would make this recipe again

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

Soaking : 3 h Preparation : 25 min Cooking : 45 min Standing : 5 min Cooking Dish : 22x22 cm
370 calories/serving


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 3/4 slice
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 24 g
1/2 cup Parmesan cheese, grated 26 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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

per 1 SERVING (310 g)


% Daily Value




18 g

27 %

Saturated 5.9 g
+ Trans 0.2 g

30 %


250 mg


880 mg

37 %


31 g

10 %


4 g

18 %


15 g

Net Carbs

27 g


23 g

Vitamin A

23 %

Vitamin C

6 %


26 %


29 %


This recipe is :
Free  :
Added Sugar
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
Good source of  :
Copper, Fibre, Vitamin A, Vitamin B6, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives 1 ½
Fats 1 ½

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Members' Reviews

6 Reviews (6 with rating only) 80% would make this recipe again

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