Description
This Baked Denver Omelet is a delicious and convenient twist on the classic Denver omelet, combining sautéed bell peppers, onions, ham, and cheddar cheese baked to golden perfection. Perfect for a hearty breakfast or brunch, this recipe serves six and offers a fluffy, flavorful dish that’s easy to prepare and sure to please.
Ingredients
Scale
Vegetables and Meat
- 1/2 small onion, diced
- 1/2 small green bell pepper, diced
- 1/2 small red bell pepper, diced
- 1 cup diced cooked ham
Dairy and Eggs
- 2 tablespoons butter (for sautéing)
- 8 large eggs
- 1/4 cup half-n-half (or whole milk)
- 3/4 cup shredded cheddar cheese
- 2 tablespoons butter (for greasing the pan or additional use)
Spices
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
Instructions
- Preheat and prep: Preheat your oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish with nonstick spray to prevent sticking during baking.
- Sauté vegetables and ham: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion, green bell pepper, and red bell pepper. Sauté these vegetables until they become softened, about 5 minutes. Then, stir in the diced cooked ham and cook for another 5 minutes, allowing the flavors to meld.
- Combine ingredients: In a large mixing bowl, whisk together the 8 large eggs and 1/4 cup half-n-half (or whole milk) until well blended. Stir in the shredded cheddar cheese, the sautéed ham and vegetable mixture, onion powder, garlic powder, coarse salt, and black pepper until evenly combined.
- Bake: Pour this combined mixture into the prepared 10-inch baking dish. Place it in the preheated oven and bake for approximately 25 minutes, or until the omelet is golden brown around the edges, puffed up in the center, and a toothpick or tester inserted in the middle comes out clean.
- Serve: Remove the baked omelet from the oven and let it cool slightly. Slice it into wedges and serve warm to enjoy its full flavors and fluffy texture.
Notes
- Use half-n-half for a richer texture or whole milk for a lighter version.
- Make sure the vegetables are sautéed well to enhance their flavor and soften them before baking.
- This recipe can be made ahead and reheated for quick breakfasts.
- Customize by adding other Denver omelet ingredients such as diced tomatoes or mushrooms if desired.
- Ensure the baking dish is well greased or sprayed to avoid sticking.
