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.
Servings 6 servings
- 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