Oven Denver Omelet

Name: Oven Denver Omelet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 8 large Nellie’s Free Range 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

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

Ingredients

8 large Nellie’s Free Range 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.

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.

Nutrition Facts

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

Originally published as Oven Denver Omelet in Taste of Home October/November 1998

Reviews

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Average Rating:

Amy

Jun 2, 2018

This is great as supper too! Love this recipe!
James

May 18, 2018

Loved this one.
Karleen

Feb 15, 2018

Delious! Our family loves it!
DeliciouslyResourceful_Gina

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

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

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

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

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

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

Feb 5, 2017

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