Oven Denver Omelet Recipe

4.5 94 95
Oven Denver Omelet Recipe
Oven Denver Omelet Recipe photo by Taste of Home
Publisher Photo

Oven Denver Omelet Recipe

Read Reviews
4.5 94 95
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 large eggs
  • 1/2 cup half-and-half cream
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped fully cooked ham
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion

Directions

In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.
Bake at 400° for 25 minutes or until golden brown. Yield: 6 servings.

Test Kitchen Tips
  • Green pepper is typical in a Denver omelet, but red, yellow and orange peppers are just as good, and add lots of color.
  • This is an American-style omelet, puffed and golden brown. If you prefer yours more tender and less brown, try baking at a lower temperature, about 325 degrees, until a thermometer reads 160 degrees and eggs are set.
  • Originally published as Oven Denver Omelet in Taste of Home October/November 1998, p9

    Nutritional Facts

    1 each: 235 calories, 16g fat (8g saturated fat), 326mg cholesterol, 506mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 17g protein.

    • 8 large eggs
    • 1/2 cup half-and-half cream
    • 1 cup shredded cheddar cheese
    • 1 cup finely chopped fully cooked ham
    • 1/4 cup finely chopped green pepper
    • 1/4 cup finely chopped onion
    1. In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.
    2. Bake at 400° for 25 minutes or until golden brown. Yield: 6 servings.

    Test Kitchen Tips
  • Green pepper is typical in a Denver omelet, but red, yellow and orange peppers are just as good, and add lots of color.
  • This is an American-style omelet, puffed and golden brown. If you prefer yours more tender and less brown, try baking at a lower temperature, about 325 degrees, until a thermometer reads 160 degrees and eggs are set.
  • Originally published as Oven Denver Omelet in Taste of Home October/November 1998, p9

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    Reviews forOven Denver Omelet

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    MY REVIEW
    DeliciouslyResourceful_Gina User ID: 4938423 264266
    Reviewed Apr. 3, 2017

    "Really delicious and satisfying! Also very easy. I will add this into my meal rotation. I used milk instead of half and half because that is what I had on hand and also added some salt and pepper. We had this for dinner with hashbrowns, but I will also make it for breakfast and brunch."

    MY REVIEW
    redhen1970 User ID: 4031186 264043
    Reviewed Mar. 29, 2017

    "So simple yet satisfying. I put in pepper, onion, mushrooms, half a tomato and a shredded potato. Family is devouring it!"

    MY REVIEW
    Hauna User ID: 8148158 263964
    Reviewed Mar. 27, 2017

    "I make this recipe at least once a month. I use a 10x10 pan so I use a dozen eggs. I always use the ham and green pepper and a can of green chilies. Sometimes I add green onions or tomatoes if I have some to use up. My husband loves it. He's retired so he sometimes has it for lunch. It's a great recipe because you can tailor it to fit what you like and don't like."

    MY REVIEW
    Susie77 User ID: 98373 261377
    Reviewed Feb. 15, 2017

    "The first time I made this as stated in the recipe; felt that it was kind of bland. The second time I added salt, pepper, a quarter tsp of garlic powder, a dash of red pepper flakes, a few sauteed chopped button mushrooms and a handful of baby spinach (also chopped). Perfection!"

    MY REVIEW
    carrotface User ID: 6359203 261375
    Reviewed Feb. 15, 2017

    "Great casserole. I did leave it over night in fridge and gave it a stir next am and everything turned out A-OK. I have quite a few casseroles like this. Thanks for something new. J"

    MY REVIEW
    hkpepin User ID: 3030797 261206
    Reviewed Feb. 12, 2017

    "My husband and I really liked this. I added some extra ham and extra eggs but otherwise followed the recipes. My changes were mostly because I had some things I needed to use up. Personally, I would prefer a different color pepper but my husband devoured two helpings of this with no complaints or issues. My kids weren't as thrilled and probably would have eaten more if I had left out the pepper completely. But it was very simple and I definitely think I'd make it again."

    MY REVIEW
    Elizabeth User ID: 9069118 260821
    Reviewed Feb. 5, 2017

    "Just made this. Followed recipe as is. Was delicious and super easy! Will definitely make again."

    MY REVIEW
    Ernest User ID: 9061065 260598
    Reviewed Feb. 1, 2017

    "Great the whole family loved it"

    MY REVIEW
    jupowers User ID: 151514 258603
    Reviewed Dec. 25, 2016

    "Made this for a breakfast for my husband and I this morning. Very good its a keeper."

    MY REVIEW
    Judykumler User ID: 8961307 258445
    Reviewed Dec. 21, 2016

    "Sounds Devine... Be a great Christmas breakfast"

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