Description
This Baked Denver Omelet is a delicious and convenient twist on the classic Denver omelet, perfect for a hearty breakfast or brunch. Featuring eggs baked with diced ham, bell peppers, onions, and cheddar cheese, it offers a flavorful and filling meal that can be easily prepared in a single baking dish.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings
- 1 cup diced ham
- 1/2 cup diced bell peppers (red and green)
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
Other
- 1 tablespoon olive oil (for greasing)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish evenly with olive oil to prevent sticking.
- Mix Eggs and Seasoning: In a large bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined, ensuring the seasoning is evenly distributed.
- Add Fillings: Stir in the diced ham, bell peppers, onions, and shredded cheddar cheese into the egg mixture, mixing well to combine all ingredients evenly.
- Pour into Baking Dish: Pour the egg and filling mixture into the prepared baking dish, spreading it out evenly so it cooks uniformly.
- Bake the Omelet: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the eggs are fully set and the top is slightly golden and firm to the touch.
- Cool and Slice: Remove the dish from the oven and allow the baked omelet to cool for a few minutes to set further before slicing into six squares.
- Serve: Serve the baked Denver omelet warm, making it a perfect hearty breakfast or brunch option.
Notes
- You can customize the vegetables by adding mushrooms or tomatoes according to preference.
- For a lower-fat version, use egg whites or reduce the cheese amount.
- Leftovers can be refrigerated for up to 3 days and reheated.
- Ensure the omelet is fully cooked by checking that the center is firm before removing from the oven.
