Baked mini omelettes with provolone, ham & tomatoes

Cook & Prep Time

35 min



Baked mini omelettes with provolone, ham & tomatoes

Try these delicious omelettes as part of a brunch for a casual weekend get-together with friends.


  • 12 eggs
  • 200g provolone cheese
  • 200g cooked ham
  • 700g canned whole peeled tomatoes, roughly chopped and keep with their juice
  • 60g parmesan
  • oregano to taste
  • salt and pepper
  • parsley, chopped to garnish


Step 1

Preheat the oven to 150°C.

Step 2

Put the roughly chopped canned whole peeled tomatoes in a pan with their juice. Add a little oil and the oregano, and season with salt and black pepper. Cook gently over medium heat, stirring occasionally, until the tomatoes break up, reduce into a thick sauce, and set aside.

Step 3

Beat the eggs with salt and parmesan and make 8 small omelettes.

Step 4

Place four of the omelettes in an ovenproof dish side by side, and cover each with a slice of ham and some provolone; cover each with another omelette and pour over the prepared tomato sauce.

Step 5

Bake them in the oven for a few minutes.

Serve warm sprinkled with freshly chopped parsley.