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Baked Denver Omelet

Baked Denver Omelet

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
MOMINOREGON

MOMINOREGON

My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.

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Nutrition

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  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 426 mg
  • 142%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  2. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
  3. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
  4. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.
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Reviews

gayla
226

gayla

7/6/2013

Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do.

lutzflcat
178

lutzflcat

10/31/2012

Really good and really easy. I had a cooked potato left from dinner last night, so I peeled and cubed it, and added to the egg mixture. I used a 16-oz container of Egg Beaters instead of the eggs to save on fat and cholesterol. I just poured the egg substitute mixture into my new ceramic-lined skillet, popped it into the oven, and it cooked perfectly at 25 minutes. After baking, it slid right on to a plate with no sticking whatsoever (and I saved one dirty dish). Next time, this omelet will travel from Denver to Mexico because I plan to add some jalapeño and serve with salsa, sour cream, and some chopped cilantro. Wouldn't hesitate to serve this to company for brunch (or lunch as I did today).

Tatiana
163

Tatiana

11/4/2012

I am 17 years old and i am a terrible cook, really. But this was so easy to make and it came out so good! thank you (:

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