Go Back

Omelette Brochettes

Course: Appetizer
Cuisine: Australian


  • 3-4 tbsp olive oil
  • 1 cup whole milk
  • 12 large eggs
  • 1 onion; finely chopped
  • 8 ham slices; chopped
  • 2 mini red bell peppers; finely chopped
  • ½ tsp red chilli flakes
  • 3 tbsp parsley leaves; finely chopped reserve a bit for garnish
  • ½ tsp dried Italian herbs a mix of dried oregano, thyme and rosemary
  • Salt to season
  • Freshly milled black pepper; to season


  • Preheat the oven to 160°C (fan forced).
  • Line an oven pan (32x26cm) with baking paper. (You can also use a square or rectangle cake tin).
  • Heat olive oil in a pan and add the chopped ham; sauté for about 2-3 minutes and then add the onions.
  • Once the onions are softened and translucent, add the bell peppers. Season with salt and allow to cool slightly before adding to the egg mixture.
  • In a separate bowl, whisk the eggs and milk together. Add the chilli flakes, dried herbs, parsley and the cooled onion ham mixture. Season with salt and pepper and whisk well.
  • Pour into the pan and cook in the oven for 12-15 minutes or till the egg has set.
  • Remove from oven and allow to cool completely before turning it out of the pan. Cut into squares and serve with your favourite sauce.