Oven Denver Omelet Recipe
Oven Denver Omelet Recipe photo by Taste of Home
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Oven Denver Omelet Recipe

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


  • 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

Nutritional Facts

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


  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

    Sparkling Wine

    Enjoy this recipe with a sparkling wine.

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    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."

    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!"

    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."

    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!"

    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"

    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."

    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."

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

    "Great the whole family loved it"

    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."

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

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

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