Baked Omelette

This baked omelette is a simple recipe that anyone can prepare. You don’t have to spend as much time hovering over the dish to ensure it looks good because it’s baked in an oven and not on the stove. Mixing eggs, cheese and other add-ins like ham and chopped vegetables produce a wonderfully flavored dish that’s appropriate for any meal. Plus, you can cut the omelette into servings and have those ready to go in the morning after just a few seconds in a microwave.

This recipe is based on the Denver omelette, which has a history no one’s quite sure of. It is known that it was around in the American West in the 19th century, but whether it started as a sandwich filling, variation of egg foo young or as a way to hide the taste of eggs that were going bad is up for debate. No matter how the idea came to be, this oven-baked version is a savory and satisfying meal.

Baked Omelette Ingredients

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• Eggs: Large eggs are labeled as such for a reason; using large eggs here ensures you have the right amount of white/yolk mixture for the recipe. Using jumbo eggs would throw the recipe off-balance.
• Half-and-half cream: This will make the eggs bake up richer and tastier without adding too much fat.
• Shredded cheddar cheese: Cheese adds flavor and texture to the eggs.
• Ham: Chopped, fully cooked ham adds a salty and savory edge to the taste of the omelette.
• Green bell pepper and onion: These finely chopped vegetables are classic additions to the Denver omelette. The pepper’s green color offers some nice contrast with the yellowish eggs and cheese.

Directions

Step 1: Mix the eggs

Alejandro Monfort for Taste of Home

Preheat the oven to 400°F. Grease a 9-inch square baking dish. Whisk the eggs and half-and-half together in a large bowl and then add the cheese, ham, green pepper and onion. Mix well and pour it all into the baking dish.

Step 2: Bake the omelette

Alejandro Monfort for Taste of Home

Bake the omelette for 25 to 30 minutes until the center is set and the top has turned golden-brown.

Alejandro Monfort for Taste of Home

Baked Omelette Variations

• Use different bell pepper colors: This recipe is based on Denver omelettes, which usually use green bell peppers. However, you can use bell peppers in other colors just as easily.
• Saute the bell pepper and onion: Instead of adding the fresh, chopped vegetables to the egg mixture with no other preparation, saute them for a couple of minutes to soften them and deepen their flavor.

How to Store a Baked Omelette

If you aren’t able to finish the omelette,  store the leftovers in airtight packaging in the refrigerator for up to three to four days and reheat portions in a microwave for 30 seconds at a time. Reheated leftovers should reach 165° internally (note that this temperature is higher than what you’d bake the eggs to the first time. When reheating baked egg dishes, you want the food to reach 165°, not 160°). You can also freeze the omelette once it’s cool. Just cut it into servings and wrap each in a layer or two of foil and store the servings in a freezer bag. Thaw the slices before reheating them.

Can you make this baked omelette recipe ahead of time?

Yes! Mix all the ingredients together and pour into the prepared baking pan. Cover the pan with foil or a tight-fitting lid and store the uncooked mix in the refrigerator for no more than a day. When you’re ready to bake the omelette, remove the pan from the refrigerator about 30 minutes beforehand to give the mix a chance to lose that refrigerator chill. Bake as directed.

Baked Omelette Tips

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Is there a way to make this baked omelette more tender?

This omelette is baked at a high temperature that makes the exterior puffy and brown. But if you prefer an omelette that’s tender and less brown, lower the baking temperature to about 325° and bake the omelette until a thermometer set in the center reads at least 160° and the eggs are fully set.

Can you use dairy or non-dairy milk instead of half-and-half?

You can use regular milk (whole is best) instead of half-and-half; just be aware that the omelette may not taste as rich due to the lower fat content. As for non-dairy milks, soy should work, although again, that could have minor effects on the taste of the omelette. Oat and almond milk could work if that’s all you have, too. Here’s a rundown of different lactose-free milks, including non-dairy options.

What can you serve with this baked omelette?

Vegetable, starch and fruit dishes are among the best sides for this omelette. If you’re serving the omelette for lunch or dinner, try serving this rosemary roasted potatoes recipe along with one of these Sunday dinner salads. This lemon-scented broccolini recipe would be a nice accompaniment, too. If you’re serving the omelette for breakfast or brunch, one of these strawberry salad recipes could be a wonderful choice.