Spring's Finest Baked Omelet is the easiest way to serve eggs to a crowd! Bursting with fresh asparagus, chives, peas, ham, and cheese, this healthy breakfast casserole celebrates all of the season's most delicious ingredients!
By now it's probably pretty obvious that I LOVE a baked omelet. If I add bread, I'll call it a "strata," but the idea is the same -- toss some delicious ingredients into a casserole dish at your convenience, and bake when you're ready to eat.
There's no need to stand at the stove flipping omelets, stirring scrambled eggs, or fussing with the crust on a quiche. It's as easy and delicious as brunch gets!
I also appreciate the fact that this holiday-worthy dish tastes great at room temperature, so you don't have to worry about keeping it piping hot while you get the rest of your brunch squared away. But there's no reason that this baked omelet needs to be reserved for Easter Sunday.
Oh, no!! In fact, I'd say that I have a baked omelet stashed in our refrigerator about every other week for quick breakfast, lunch, or dinner options that I can reheat as needed. Just bake the omelet, slice it when cool, and keep the whole tray covered or wrapped in individual slices.
With about 1 minute in the microwave, you're ready to go -- and there are no extra pots, pans, or dishes to wash!
My Baked Western Omelet is a classic, and it's delicious at any time of year. But I wanted to create a twist on the original favorite by showcasing some of Spring's quintessential produce -- including asparagus, chives, and peas.
Add some ham (because it's Easter), and some cheese (because everything's better with cheese), and you have a light, fresh, flavorful, and incredibly satisfying brunch casserole ready to go...with very little effort on your part!
Serve your omelet with some fresh berries (hello, Spring!) and some toast, English muffins, a 4-Ingredient Raspberry Danish, or even some Morning Glory Muffins. It's the perfect savory addition to your Easter brunch...or to any weekday meal!
Enjoy, and Happy Spring!
Try these other baked omelet recipes as well:
- Baked Western Omelet
- Ham and Cheese Baked Omelet
- Zucchini and Parmesan Baked Omelet
- Baked Sausage and Cheese Omelet
Spring's Finest Baked Omelet
- 8 large eggs (or you can substitute with 4 large eggs and 6 large egg whites)
- 1 cup milk
- ½ teaspoon salt
- 7 ounces diced cooked ham (I used a package of lean uncured deli ham)
- ¼ cup freshly grated Parmesan cheese (can substitute with Gruyere or Cheddar)
- ¼ cup finely chopped fresh chives
- ½ cup sliced asparagus
- ½ cup frozen peas
- Beat eggs, milk, and salt together in a large bowl until frothy. Stir in ham, cheese, chives, asparagus, and peas.
- Pour egg mixture into a greased 8-inch-square baking dish.
- Bake at 350°F (180°C) at 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
- Cut into squares and garnish with additional chives and fresh herbs, if desired.