Baked Denver Omelet by Tsccb

By srumbel

Add this easy, delicious Baked Denver Omelet to your breakfast menu for a warm, hearty, protein filled way to start the day!
from thatskinnychickcanbake

Ingredients

• Tips for making a Baked Omelet:
• 2tablespoons2 tablespoons salted butter
• 1/2pound1/2 pound ham, diced
• 1medium1 medium green bell pepper, chopped
• 1medium1 medium red bell pepper, chopped
• 1/2cup1/2 cup diced onions
• 1cup1 cup shredded cheddar cheese (about 4 ounces), divided
• 10large10 large eggs
• 1/2cup1/2 cup heavy cream
• 3/4teaspoon3/4 teaspoon salt
• 1/2teaspoon1/2 teaspoon black pepper
• Whisk together the eggs, cream and seasonings until well combined, but you don’t want to over-mix so that the mixture if frothy. Using a fork instead of a whisk works well, too.
• Add the sauteed veggies to the dish, first, then pour the egg mixture on top.
• You can easily cut this recipe in half as I did. Bake in a Quiche Pan and start checking at the 25 minute mark. The center should look set when your omelet is done.
• Store leftovers up to 4 days for an easy breakfast, brunch, lunch or even dinner. Pair with a tossed salad for a healthy evening meal!
• A dollop of sour cream kicks this baked Denver omelet up a notch or two. I loved mine with diced avocados and sliced cherry tomatoes, too.
• I know you’ll love this baked Denver omelet. Save it for the holidays when you have a house full of family. Or make a half batch and enjoy it for your weekday breakfasts. Bill and I gave it two thumbs up!

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 350º and grease a 1 1/2-to 2-quart oval baker or a 9 by 13-inch baking dish.

Melt the butter in a large skillet over medium heat. Once hot, add the ham and saute until browned and crispy, about 2 minutes.

Add the bell peppers and onions and continue to cook, stirring frequently, until tender, 3 to 4 more minutes. Spread the hma and vegetables in the greased baking dish. Sprinkle with half the cheddar cheese.

In a large bowl, whisk together the eggs, cream, salt, and pepper. Pour the egg mixture over the ham and vegetables in the baking dish. Sprinkle the top with the remaining cheese.

Bake for 35 to 40 minutes, until the center is cooked through. Remove from the oven and let cool for 5 minutes before serving


I made a half batch in a ceramic quiche pan and started checking for doneness at 25 minutes.

The Western flavors of this omelet pair well with a garnish of sour cream and avocado.

Store leftovers in the fridge for an easy grab-and-go breakfast. It will keep for up to 4 days.

Serves 8