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Oven Denver Omelet Recipe

Oven Denver Omelet Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings

Ingredients

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

Directions

  • 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.

Nutritional Facts

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

Reviews for Oven Denver Omelet

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MY REVIEW
Reviewed Apr. 18, 2016

"I am not sure why this recipe is getting such good reviews!?? This was dry & spongy in texture. This does not even come close to a regular omelette cooked in a skillet on the stiove-top. I will not make this oven omelette again."

MY REVIEW
Reviewed Apr. 4, 2016

"Great way to make omelets for a crowd or family! You can easily change up the meats or add some favorite veggies to suit your families taste!"

MY REVIEW
Reviewed Apr. 2, 2016

"My go-to recipe when making omelets. So easy and delicious. I use milk instead of half & half with no difference."

MY REVIEW
Reviewed Mar. 29, 2016

"This is a great way to use leftover ham. Easy to change the ingredients. I've added mushrooms, replaced 1/2 and 1/2 with milk, subtracted onions, and used green onions. I don't think I've made it the same way twice, but have always had great results. Delicious."

MY REVIEW
Reviewed Mar. 4, 2016

"I made my version of this for brunch last weekend. I used shredded parmesan cheese instead - added ham and sweet pepper (no onion) and a teaspoon of dried tarragon. Was delicious. I've already shared it with friends and family."

MY REVIEW
Reviewed Feb. 28, 2016

"I made this for breakfast, and it was delicious. I used only 5 eggs and adjusted the rest of the recipe. We don't eat ham, so I substituted with some leftover beef. This is a very versatile recipe and allows for changes that might need to be made. I am keeping this recipe and will definitely make it again. Thanks for the recipe."

MY REVIEW
Reviewed Jan. 21, 2016

"This was just ok to us."

MY REVIEW
Reviewed Jan. 5, 2016

"Delicious recipe! Super easy to make ahead and even easier to empty the pan!"

MY REVIEW
Reviewed Jan. 5, 2016

"This is by far the easiest and best baked omelet recipe. No special ingredients....always have these staples on hand anyway...I used milk instead of 1/2 and 1/2 and chopped up some turkey pepperoni instead of ham....a little healthier and delicious. A keeper for sure... had to bake an extra 10 minutes for center to be set."

MY REVIEW
Reviewed Dec. 28, 2015

"Excellent recipe! I used more ham, cheese, bell pepper than stated because I love ham, cheese and bell peppers! The onion I had on hand was kind of strong so I used a bit less. I used an 11" x 7" glass baking dish and baked it for about 30 to 35 minutes. I inserted a knife in the center and it came out clean. I let it rest for a few minutes before serving. It was delicious! My husband loved it! I put the leftovers in the fridge and he just ate the leftovers for dinner. I asked my husband if this was a keeper and he said definitely!"

MY REVIEW
Reviewed Dec. 1, 2015

"This is a big favorite with my family of boys. The eggs are very tender with loads of flavor. Great Sunday brunch meal."

MY REVIEW
Reviewed Nov. 26, 2015

"I made this for Thanksgiving breakfast. It was delicious! I did make a couple of changes, I used half eggs/half egg whites, reduced fat 4 blend cheese, a combo of turkey bacon and apple sausage instead of the veggies, and some garlic salt and pepper. Will definitely make this again!"

MY REVIEW
Reviewed Nov. 8, 2015

"Very good and easy to make!"

MY REVIEW
Reviewed Oct. 31, 2015

"I also used hatch green chilies which gives it a southwest flavor."

MY REVIEW
Reviewed Oct. 31, 2015

"I didn't make this as written because I didn't have a bell pepper or ham, so I substituted a 4 ounce can of drained green chilies, 12 small chopped fresh crimini mushrooms and added 1/2 teaspoon of fresh ground pepper and 1/2 cup more of shredded sharp cheddar cheese, only because we like cheese. It was so good. Next time I will saut? the onions prior to adding. I baked this for 35 minutes in a preheated 400 degree oven. Ellen, thank you for a recipe that can be molded into a good meal and a 5 star recipe with the substitutions!"

MY REVIEW
Reviewed Oct. 31, 2015

"Very good and easy. Any leftovers tightly wrapped in plastic wrap freezes great, just have to keep the air out! Definitely a keeper! No extra liquid! Will make again."

MY REVIEW
Reviewed Oct. 31, 2015

"Followed the recipe but ended up with a runny center which was very disappointing. Where did all the liquid come from?"

MY REVIEW
Reviewed Aug. 30, 2015

"added some chopped asparagus... dinner is a hit"

MY REVIEW
Reviewed Jul. 15, 2015

"I have eating great low carb recipes since 1980. This Denver Omelet looks so good and will give me several meals just from this recipe. Thank you for posting this!"

MY REVIEW
Reviewed Jun. 16, 2015

"I made this on Sunday and it was so very, very good plus easy to put together. I didn't have half and half so I used evaporated milk. Also had several sausage patties in the freezer so I just cut them up. It turned out absolutely perfect and yummy too. Added some hot sauce on top and we all loved it."

MY REVIEW
Reviewed Jun. 12, 2015

"This is a rich, decadent and satisfying omelet. I have made this for brunches and it always goes over well. It's easy to throw together and can be made one day ahead, then simply heat up or serve at room temp."

MY REVIEW
Reviewed Jun. 8, 2015

"This is a great recipe. Easy to make. Family loves it. Sometimes we make it for dinner."

MY REVIEW
Reviewed May. 9, 2015

"I used cooked sausage links cut into slices instead of the ham and added mushrooms. Topped with a little bit of salsa and sour cream. Turned out really well."

MY REVIEW
Reviewed May. 7, 2015

"The greatest thing since sliced bread or canned beer!!! I have found Nirvana in this recipe and never again will I use the traditional method of making an omelet - never!! One recommendation: "do it" in individual baking dishes if serving more than one - it makes a great deal of difference."

MY REVIEW
Reviewed May. 6, 2015

"Very tasty recommend to anyone"

MY REVIEW
Reviewed May. 5, 2015

"dbruce6666 What does your submission mean?

I was incharge of the Sunday breakfasts at a private social club. We did many different omlettes. I thought Denvers had more items including mushrooms. Any coments to this will be appreciated!"

MY REVIEW
Reviewed May. 5, 2015

"This was quick and easy to put together and my family loved it. My youngest grandson who is a picky eater went back for seconds and asked for it again the next day. Will definitely make this again!"

MY REVIEW
Reviewed May. 5, 2015

"I don't use any of the bell pepper family I'll use Cubanelle, Anaheim, Poblano or a can green chili peppers. you can use any type of meat you like I like ground breakfast sausages(cook first)"

MY REVIEW
Reviewed Apr. 11, 2015

"We don't care for green pepper so I substituted them for green chili peppers and used green onions for the onion. I like the idea of using Kielbasa or bacon in place of ham and milk instead of half and half."

MY REVIEW
Reviewed Mar. 2, 2015

"This is a winner! I made some changes based on personal taste and what I had on hand: red pepper instead of green, condensed milk instead of half and half, and lite Polish kielbasa instead of ham. I doubled the peppers and onions and cut the kielbasa slices into fourths and browned them in a frying pan before adding to the egg mixture. It took 35 minutes to bake in an 8x8 baking dish, and as suggested, it should be generously greased. The omelet is light, fluffy and flavorful, and can be easily adapted to personal tastes."

MY REVIEW
Reviewed Mar. 1, 2015

"was half and half cream"

MY REVIEW
Reviewed Feb. 27, 2015

"This was really good! I doubled the recipe for a 9x13 pan and it only took about 10 more minutes to cook. I think I'll just use milk next time as the half and half seemed to add a slightly sweet flavor for some strange reason. Maybe that was just the half and half I used."

MY REVIEW
Reviewed Feb. 12, 2015

"I always use fat free half and half and cheese. Always comes out great."

MY REVIEW
Reviewed Feb. 9, 2015

"My adult kids really enjoyed this recipe for brunch. It did take about 35 minutes to bake in my oven. . . was not close to done at 20 minutes. The other thing I would recommend is to GENEROUSLY grease your pan before putting in the egg mixture. Mine stuck some despite pre-greasing. Good recipe, though, and I will make again. Thanks."

MY REVIEW
Reviewed Jan. 6, 2015

"Delicious & quick! Doubled the recipe for a 9x13 pan to feed our whole family. Used half 2% milk & half "half & half." Had no leftovers. Served with the orange smoothies that this recipe was coupled with in the original issue of TOH in 1998. Both are "keepers" for our family!"

MY REVIEW
Reviewed Jan. 4, 2015

"use crumbled cooked sausage instead of ham and mushrooms instead of green pepppers for a different taste or just try your own unique ingredients"

MY REVIEW
Reviewed Jan. 4, 2015

"Just okay."

MY REVIEW
Reviewed Jan. 3, 2015

"Set your cooker to a medium setting, chuck all the ingredients in a big frying pan and cover with a lid. As it is direct heat, it will cook in a fraction of the time. I used cooked runner beans and mushrooms instead of ham and peppers, and low fat milk instead of cream."

MY REVIEW
Reviewed Jan. 3, 2015

"Excellent. Easy to put together and turns out very moist. I do, however, add extra green pepper, onions and cheese just because I love these ingredients! Can adjust ingredients to your own tastes. Definitely a "Keeper.""

MY REVIEW
Reviewed Dec. 28, 2014

"This is an excellent, easy recipe for overnight guests. It allows you to visit and it's low carb too."

MY REVIEW
Reviewed Dec. 10, 2014

"very good substituted 2 percent milk for the half and half cream"

MY REVIEW
Reviewed Oct. 9, 2014

"This was great,made it for dinner with french toast..i used Tennesse pride sausage a dash of salt,blak pepper and crushed pepper it is a keeper"

MY REVIEW
Reviewed Aug. 14, 2014

"Excellent!"

MY REVIEW
Reviewed Jul. 19, 2014

"I've made this many, many times. I prefer it with bacon. To answer a question lower in the thread, I do use 1% milk instead of cream and have had no problems whatsoever. Family and guests love this recipe."

MY REVIEW
Reviewed Jun. 29, 2014

"My family loves this for brunch! I used swiss in place of the cheddar."

MY REVIEW
Reviewed Jun. 16, 2014

"This is a wonderful base for easy omelet. Add anything u want. Don't over analyze."

MY REVIEW
Reviewed Jun. 10, 2014

"Love it trying to watch my carbs and protien, perfect."

MY REVIEW
Reviewed Jun. 10, 2014

"Too much fat in this recipe! Has anyone tried it with low or non fat milk?"

MY REVIEW
Reviewed Jun. 10, 2014

"I make this but add generous teaspon of dijon mustard to the milk or half and half for.a flavorpop"

MY REVIEW
Reviewed Jun. 10, 2014

"GREAT recipe!! Normally I am adding or changing a recipe but this was perfect. Quick, easy and great for a group of people."

MY REVIEW
Reviewed Jun. 10, 2014

"I cut this in half for 2 people -- it turned out SUPER! It's the kind of recipe you can modify depending on what you have on hand: breakfast sausage, bacon, mushrooms (saute in a little butter before adding to eggs), other kinds of cheese -- super versatile!"

MY REVIEW
Reviewed May. 30, 2014

"Amazing for Breakfast or Brunch !!"

MY REVIEW
Reviewed May. 4, 2014

"I LOVE DENVER OMELETS, THIS IS A GREAT RECIPE FOR WHEN YOU HAVE MORE THAN ONE OMELET TO MAKE . I HAVE MADE IT SEVERAL TIMES. THANKS FOR SHARING YOUR RECIPE."

MY REVIEW
Reviewed Apr. 24, 2014

"This was pretty good. I felt it could use more flavor, so would likely add a dash of cayenne pepper or hot sauce if I made it again. Mine also took 10 - 15 minutes longer to bake."

MY REVIEW
Reviewed Mar. 9, 2014

"Have been eyeing this recipe for awhile. Finally made it today and it was a big hit. Absolutely on the keep list."

MY REVIEW
Reviewed Feb. 28, 2014

"I tried this last night. I did not have ham so I used cooked bacon. It turned out great! My family loved it."

MY REVIEW
Reviewed Feb. 22, 2014

"Super easy and quick. Did it in an 8x11 pan turned out great. Love the fact you can change up the ad ins and make it different every time."

MY REVIEW
Reviewed Feb. 1, 2014

"Super easy and tasty dish! Can be changed up to whatever additions you want to put in it. It did take longer to bake, though, about forty minutes. But the prep was fast and gave time to do other things while it was cooking. This would be perfect for overnight or unexpected guests."

MY REVIEW
Reviewed Jan. 2, 2014

"This is an excellent dish. The only thing I added was red pepper flakes for a little kick. Watch the baking time carefully. It only took 25 mintues to bake in my oven."

MY REVIEW
Reviewed Nov. 4, 2013

"I made this as a breakfast for dinner one night and it was well received. I enjoyed the left overs for breakfasts the next couple of days."

MY REVIEW
Reviewed Oct. 28, 2013

"I made this for some family that was in town over the weekend. They loved it!"

MY REVIEW
Reviewed Oct. 10, 2013

"Oven Denver Omelet is an excellent dish. I made it this past weekend and my family and overnight guests loved it! The prep was simple and I had it in the oven in no time. While it baked, I enjoyed the company of my guests without being bound to the stove. I added a teaspoon of minced Jalapeño, since my family, especially my husband, likes hot peppers. I am saving this recipe for the upcoming busy holidays! - Kris, Smithtown, N.Y."

MY REVIEW
Reviewed Oct. 3, 2013

"very quick and easy, and the nutritional stats weren't too bad for me, but I made it 6 servings instead of four. Nice and filling, and even good cold this morning for breakfast. It did take me a little longer than 25 minutes, but only a couple of minutes to get my eggs to set, and the top to be nicely browned. I do think my oven runs a little hot at 400 so that may have helped. The creators oven may have also run hot."

MY REVIEW
Reviewed May. 10, 2013

"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."

MY REVIEW
Reviewed Apr. 30, 2013

"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"

MY REVIEW
Reviewed Apr. 25, 2013

"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."

MY REVIEW
Reviewed Feb. 27, 2013

"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!"

MY REVIEW
Reviewed Dec. 16, 2012

"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."

MY REVIEW
Reviewed Jan. 20, 2012

"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."

MY REVIEW
Reviewed Jan. 15, 2012

"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."

MY REVIEW
Reviewed May. 11, 2011

"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."

MY REVIEW
Reviewed Apr. 23, 2011

"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."

MY REVIEW
Reviewed Feb. 15, 2011

"So yummy; all my family lov it but I cooked for 40 minutes. add a little salt."

MY REVIEW
Reviewed Feb. 5, 2011

"This was great. I substituted milk, red pepper and green onion because that's what I had on hand. I will make this again."

MY REVIEW
Reviewed Aug. 27, 2009

"I also substituted milk for the half-and-half and I also used bacon instead of sausage. Great recipe!"

MY REVIEW
Reviewed Jan. 6, 2009

"This is good,used 4 eggs and the equivalant of 4 of egg beaters. Added some mushrooms & a tad of hot sauce. Also used fat free coffee creamer-works well."

MY REVIEW
Reviewed Jan. 5, 2009

"This is an excellent recipe, my family loved it. I did the same thing, substituted milk for half-and-half cream."

MY REVIEW
Reviewed Aug. 23, 2008

"This is a good recipe. I substituted milk for the half-and-half cream and it turned out well. My casserole took 45 minutes in the oven to be done."

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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.