This Baked Western Omelet (or "Denver omelette") is a simple twist on a breakfast classic. Packed with a healthy dose of veggies and protein, this egg casserole takes only 30 minutes and has only 212 calories per serving! Plus, it can be made in advance and frozen for an easy weekday meal prep!
- 2 tsp extra virgin olive oil
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/4 of a white onion, diced
- 8 eggs (I used medium sized)
- 1/3 C milk (I used skim)
- 8 oz of cooked, chopped ham (I used a package of diced Sugardale ham)
- 1/2 C shredded sharp cheddar cheese
- Salt and pepper to taste
- To begin this recipe, add 8 eggs to a large bowl with 1/3 C of milk and 1 tsp of seasoned salt. Whisk aggressively and set aside. (The more you whisk, the fluffier the eggs!)
- Preheat your oven to 400 degrees and prepare an 8x8 baking dish by spraying with cooking spray. Add in 8 oz of cooked, chopped ham.
- Next, top with 1/2 red bell pepper, 1/2 green red bell pepper and 1/4 of a white onion, all diced. *Optional: I prefer to sauté the vegetables before putting them into the omelet. To do this, simply preheat a skillet over medium-high heat then add in 2 tsp of olive oil and the diced peppers and onion. Cook for about 4 minutes, or until softened. If you choose not to sauté the vegetables, just make sure they are diced very small so they cook through in the oven.
- Sprinkle on 1/2 C of shredded sharp cheddar cheese.
- Finally, pour your egg mixture on top. Bake for about 25-30 minutes, or until a toothpick comes out clean. Top with a little extra cheese, chives, sour cream, avocado slices or salsa. Enjoy! 🙂
- Shopping: I'm lazy so I prefer to buy pre-packaged diced ham from Sugardale but any type of ham will do! All the other ingredients are pretty self-explanatory and many substitutions are possible!
- Substitutions: You can go crazy with substitutions here! If you're not a fan of Western/Denver omelets, you can swap out the ingredients in this recipe for any of your favorite omelet toppings such as zucchini, mushrooms, chorizo, bacon, spinach, or different cheeses. Be sure to cook the meat properly before adding it. Veggies can be added raw or sautéed. (Dice small if adding in raw so they cook through!) If you don't mind the extra fat and calories, you can also substitute the skim milk for whole milk or heavy cream if you'd like.
- Prep: Prep work is fairly easy as all you have to do is dice up the ham, bell peppers and onion. I also recommend whisking the eggs aggressively because the better you whisk eggs the fluffier they will be!
- Baking: Make sure you spray your pan with cooking spray so the eggs don't stick! You'll be baking at 400 degrees for about 25-30 minutes, or until a toothpick comes out clean.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
- Freezing: To freeze leftovers, allow the baked omelet to cool to room temperature then slice into desired serving sizes. Wrap in 3 layers of plastic wrap followed by a layer of foil and put them into a freezer bag or container. Frozen omelet pieces will be good in the freezer for up to 3 months.
- Reheating: If fresh: Leftovers can be placed on a plate and covered with a damp paper towel then reheated in the microwave for about 45 seconds-1 minute. Alternatively, you can also reheat this baked omelet in the oven at 350 degrees for about 15-20 minutes. If reheating the entire casserole, it's best to let it reach room temperature for about 30-45 minutes before baking. If frozen: Allow frozen omelet leftovers to thaw at room temperature or in refrigerator then reheat as fresh.
Keywords: western omelet, Denver omelet, baked omelet, make-ahead breakfast, egg casserole