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Baked omelet with spring vegetables on a white plate
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5 from 1 vote

Spring's Finest Baked Omelet

The easiest way to serve breakfast or brunch for a crowd. Bursting with flavor with asparagus, chives, peas, ham and cheese.
Course Breakfast
Cuisine American
Keyword breakfast casserole, easy baked omelet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 217kcal
Author Blair Lonergan


  • 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.


Calories: 217kcal | Carbohydrates: 4g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 245mg | Sodium: 754mg | Potassium: 281mg | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 6.4mg | Calcium: 136mg | Iron: 1.8mg