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I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish.—Ellen Bower, Taneytown, Maryland
This recipe is:
Quick
Nutritional Facts 1 piece equals 235 calories, 16 g fat (8 g saturated fat), 326 mg cholesterol, 506 mg sodium, 4 g carbohydrate, trace fiber, 17 g protein.
Originally published as Oven Denver Omelet in Taste of Home October/November 1998, p9
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 10, 2013 by beil
Very good recipe. Both my husband and I enjoyed it. Will make this recipe often. I cut the recipe in half and used a loaf pan. Worked out well.
Reviewed on Apr. 30, 2013 by devonmariec
made for a shower and everyone wanted the recipe. Super easy and good. I add can of peppers instead of fresh to make even easier
Reviewed on Apr. 25, 2013 by rexbee
This is a great week end and anytime recipe. I always have to double this and put it in a 9 x 12 inch pan so my husband can have leftovers. The half and half is not the healthiest choice but does add texture, according to my husband.
Reviewed on Feb. 27, 2013 by richtercory
This was delicious! I made it in an 8X8 and took considerably longer to cook. More than double the initial cook time. we had left overs and my husband and I fought over who got to eat them. This recipe is that good! I am going to try a little hot sauce in it next time like one of the suggestions said. Thank you for the recipe!
Reviewed on Dec. 16, 2012 by suzenbee
Note: I used 1 slice from a 12 oz. package of Meijer Honey Ham Steaks, and substituted 1 cup of chopped up cheese from a package of sliced Kraft Pepper-Jack cheese with a Touch of Philadelphia. Added a few shakes of garlic pepper seasoning also and followed the rest of the recipe as shown.
Reviewed on Jan. 20, 2012 by tstreich
This was very good. I did sub skim milk for the half-n-half and I used only 4 eggs with 1 cup of Egg Beaters to lighten it up a bit. Since Egg Beaters have more liquid, I only used about a 1/3 cup of the milk. I used 3/4 cup of a frozen grilled pepper blend instead of the onions and pepper and there was no need to saute prior to baking. Very easy and will be making frequently. Worked out well to make for 4 servings and cut up for me to grab a piece each morning during the week.
Reviewed on Jan. 15, 2012 by HBcook
I made a variation of half this recipe for 2 of us. I used skim milk; doubled the veggies and used cheddar jack cheese. I sauteed the veggies, added the eggs to the skillet and cooked til almost done, then finished under the broiler. I added the cheese to half the 'fromelet' and flipped half the egg over, cut it 2 and served. Sop good and so easy.
Reviewed on May. 11, 2011 by scrapo
Turned out great! I substituted turkey sausage for the ham and also added some chopped mushrooms. I used another reviewers suggestion and sauteed the veggies first.
Reviewed on Apr. 23, 2011 by mammiex6
So easy and sooo good! Made it for a potluck brunch and it was a hit. Only change I made was to saute the onion first to sweeten it up.
Reviewed on Feb. 15, 2011 by Vai-tea
So yummy; all my family lov it but I cooked for 40 minutes. add a little salt.
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