Description
This Baked Denver Omelet is a deliciously fluffy and savory breakfast dish featuring a classic combination of diced ham, bell peppers, and onions baked with eggs and melted cheddar cheese. Perfect for a hearty morning meal or brunch, it’s easy to prepare and serves four people.
Ingredients
Vegetables & Meat
- ½ small onion, diced
- ½ small green bell pepper, diced
- ½ small red bell pepper, diced
- 1 cup diced cooked ham
Dairy
- 2 tablespoons butter
- 8 large eggs
- ¼ cup half-and-half (or whole milk)
- ¾ cup shredded cheddar cheese
Spices & Seasonings
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon coarse salt
- ¼ teaspoon pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or a similarly sized baking dish to ensure the omelet doesn’t stick.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion and both bell peppers, sautéing for 3-4 minutes until they are softened and fragrant.
- Add Ham: Stir in the diced cooked ham and continue cooking for another 2-3 minutes to warm through. Remove the skillet from heat and set aside.
- Mix Eggs and Seasonings: In a medium bowl, whisk together the eggs, half-and-half (or whole milk), onion powder, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Combine Mixtures: Add the cooked vegetables and ham into the egg mixture, stirring thoroughly to incorporate all ingredients evenly.
- Assemble and Add Cheese: Pour the combined mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top for a flavorful, golden crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the eggs are fully set and the top has turned a nice golden brown color.
- Cool and Serve: Let the omelet cool for a few minutes after baking to allow it to firm up slightly. Slice into portions and serve warm.
Notes
- Use half-and-half for a richer omelet or substitute with whole milk for a lighter version.
- Feel free to customize the omelet by adding other vegetables such as mushrooms or tomatoes.
- Ensure the eggs are fully set before removing from the oven to avoid a runny center.
- This dish can be made ahead and reheated for a quick breakfast during busy mornings.
- Use a non-stick or well-greased baking dish to make serving easier.
