Baked Western Omelet

4.97 from 26 votes

Like a crustless quiche, this baked western omelet (or Denver omelet) is a healthy and easy way to serve eggs to a crowd. Perfect for breakfast, brunch, lunch or dinner!

Course Breakfast, Lunch

Cuisine American

Keyword baked omelet, denver omelet, western omelet, western omelette

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 307.8kcal

Author Blair Lonergan

Equipment

8-inch square baking dish

Ingredients

8 large eggs (or use 4 eggs and 6 egg whites)
1 cup whole milk or 2% milk (or sub with half-and-half or heavy cream)
½ teaspoon seasoned salt (such as Lawry's brand)
6 ounces (about ¾ cup) diced cooked ham
½ cup shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
Optional garnish: chopped fresh parsley or chives; diced avocado; sliced green onion; salsa

Instructions

Preheat oven to 350°F. Grease an 8-inch-square baking dish with nonstick cooking spray. Whisk together eggs, milk, and seasoned salt in a large bowl.
Stir in ham, cheese, onion, and bell peppers.
Pour egg mixture into the prepared baking dish.
Bake at 350°F for 45 minutes – 1 hour, or until eggs are cooked and the omelet is set. Cut into squares and garnish with herbs, sliced green onion, salsa, or diced avocado, if desired.

Video

Notes

Dice the onion and bell peppers into very fine pieces so that they soften in the oven. Alternatively, if you prefer softer vegetables in your omelet, sauté the onion and bell peppers in a skillet before adding them to the egg mixture.
Use whole milk or at least 2% milk for the best texture. You need some fat to make a good egg custard, so even half-and-half or heavy cream will work for a richer, more decadent dish.
To serve a larger group, double all of the ingredients and bake the omelet in a 9 x 13-inch baking dish. You will likely need to increase the baking time by 5-10 minutes to account for the larger casserole.

Nutrition