Baked Western Omelet
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!
Servings 4 - 6 servings
- 8 eggs (or use 4 eggs and 6 egg whites)
- 1 cup 2 % milk (or sub with whole milk or cream)
- ½ teaspoon seasoned salt
- 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 chives
Whisk together eggs, milk, and seasoned salt in a large bowl. Stir in ham, cheese, onion, and bell peppers.
Pour egg mixture into a greased 8-inch-square baking dish.
Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
Cut into squares and garnish with chives, if desired.
- This recipe yields 4 very large slices, or 6 moderately sized slices. If you're including the omelet as a part of a larger brunch, you can cut smaller squares and even get 9 servings from the pan.
- Lighten it up! For a lower-calorie, lower-fat meal, try omitting some of the egg yolks and adding additional egg whites in their place. Nobody will know the difference (trust me!).
- I recommend using 2% milk, whole milk, or cream in this recipe. The fat in the milk gives the egg custard the best texture.
- Reheat the leftover casserole by placing a slice on a microwave-safe plate and heating in the microwave for about 1 minute.
- Want to prep ahead? You can prepare the omelet in advance, bake the dish as instructed, and cool the casserole to room temperature. Serve the omelet at room temperature (like a quiche), or reheat the omelet in a 325 degree F oven just until warmed through (about 10-15 minutes).
- You can freeze leftovers, too! The eggs and vegetables will release some liquid when thawed, so be sure to place the slices on paper towels in the refrigerator (or on a plate) to absorb this excess moisture. Reheat a thawed omelet according to the instructions above.
- Alternative ingredients to add to your egg omelet: The classic Western (or “Denver”) omelet usually includes bell peppers, onion, ham, and cheese, so that’s exactly what I did here. However, you can feel free to play around with the ingredients and pick all of your favorites – bacon or sausage, Swiss or American cheese, and any fresh veggies that you might have on hand.
- Cooking for a larger group? Double the ingredients and bake the omelet in a 9 x 13-inch pan. You may need to extend the baking time by 5-10 minutes.
Serving: 1/4 of the omelet | Calories: 307.8kcal | Carbohydrates: 8.8g | Protein: 27.3g | Fat: 18.1g | Saturated Fat: 7.6g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 6g | Cholesterol: 411.9mg | Sodium: 1064.4mg | Potassium: 443.6mg | Fiber: 0.8g | Sugar: 5.9g