- 3 green onions, sliced
- 1/2 cup chopped sweet red pepper
- 1 tablespoon canola oil
- 6 eggs, lightly beaten
- 1 cup (4 ounces) shredded Swiss cheese
- 6 ounces cubed fully cooked ham
- 1/3 cup water
- In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set. Yield: 6 servings.
Originally published as Oven -Baked Western Omelet in Country Woman Christmas Annual 2005, p16
Enjoy this recipe with a sparkling wine.
Reviews for Oven -Baked Western Omelet
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Reviewed Jan. 23, 2017
"Tasty and easy to whip up. Will put this in my breakfast rotation."
Reviewed Mar. 22, 2014
"Love this simple omelet and spend time to relax away from the stove!"