Oven Denver Omelet

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 6-8
  • About This Recipe

    “You can make this the night before and it will be ready to put in the oven in the morning. It’s a nice light, fluffy omelet.”

    Ingredients

  • 8eggs
  • 1/2 cuphalf-and-half
  • 1cupshredded cheddar cheese
  • 1cupfinely chopped cooked ham
  • 1/4 cupminced green pepper
  • 1/4 cupminced onion
  • 1/4 teaspoonparsley(optional)
  • Directions

  • Beat eggs and half and half until light and fluffy.
  • Stir in the cheese, ham, green pepper,onion and parsley.
  • Pour into a greased 9in square baking dish.
  • Bake at 400* for 25 minutes or until set.
  • Reviews

  • “Excellent, tasty and easy recipe.I wanted to use up some leftover ham and this fit the bill perfectly.I had overnight guests and made this dish – it was very quickly gobbled up and everyone commented one how tasty it was.Thanks!”

  • “I made two large 9×13 pans of this for the 15 people I had over for Mother’s Day brunch.Everybody loved it and it was so easy because I did all of the work the night before.I varied the recipe a little by using bacon instead of ham, I omitted the pepper but added chives and tomatoes.Definitely a remake!”

  • “This receipe was really easy and tasted great.I also added celery and tomatoes in the morning before I cooked it.Was wonderful!!!”

  • “Oh yum!I made this today for our Sunday Brunch.I made the egg mixture up with the cheese and ham and parsley and poured it in the pan.I then added the peppers and onion to only half the pan, since kids don’t like them.I just patted it down into the egg mixture and it worked perfectly.I love omelets but don’t like standing there making them so this is a great alternative.THank you for sharing this with us.”

  • “This was excellent.Did not have a 9″ square pan so I used 7 x 11 and it was perfect.Baked for 25 minutes.The only thing is, it served only five rather than 6-8.I’m going to make this for a party of 14 coming up and I’m trying to figure out how many pans it’ll take.Great recipe!”

  • “One of the best egg recipes I’ve ever made and tasted.I love how there is no real seasoning, but it is packed with flavors.Thank you for sharing!!”

  • “This is a wonderful crustless quiche!It served 6, but most were a bit hung over as it was New Year’s Day breakfast, so they didn’t eat much.I baked it in a larger pan – 9″ x 13″ glass dish – so it got done in a timely manner.I do think the directions for baking time are off, as it did take longer than specified even in the bigger pan.The top did not get brown like in some of the photos.I suspect those were cooked in a smaller pan and needed more oven time to set in the middle.I may make this in a crust sometime, as it would be a nice quiche filling also.Everyone enjoyed it, and hubby and I had seconds – didn’t want any of the good stuff to go to waste!I really liked being able to make it the night before!”

  • “It doesn’t get any easier than this!I’m a self-proclaimed awful egg maker and can definitely not make omelets.When I saw this no-fuss option, I gave it a go!Followed this recipe exactly but used an 8×8 glass dish and had to cook it about 15 minutes longer to get the middle to set enough.I was expecting my 4 and 6 year old to hate this…but both had 2 helpings!Next time I may try adding sausage or something as well.Wonderful and the eggs came out PERFECT!”

  • “This was very good!My toddlers didn’t care much for it and picked out the ham and ate that only.The other 5 of us enjoyed it very much.I loved the fact that it can be made ahead of time and then thrown in the oven the next morning while I get myself ready for the day.No slaving over the stove!Yeah!I had to make changes due to ingredients on hand.I used skim milk (not half-and-half) and green onions (no green peppers or minced onion).I did not use parsley either.We did have a little left over so my husband put it between toasted english muffins and he really liked that as well.Thanks for this wonderful dish!”

  • “I come back to this recipe every Easter when I usually cook brunch for about 15 people.This year it’s only 2 of us, but the recipe will be just as good.I will be serving mine with hash browns, fresh strawberries, blueberries, banana and yoghourt, along with orange juice and tea.”

  • “This was fantastic! I was looking for a new way to make omelets and this is it! Was nice and fluffy, I added hashbrowns and bacon as well and just delicious! Took a few minutes longer to bake because I overstuff mine but just perfect. Thanks for the post!”

  • “Easy and great flavor.I made half a recipe, but used red pepper.Mine took a little less time.Served with Recipe #388380.Wonderful breakfast.”

  • “I have never been able to make a traditional omelet but this is a breeze. I loved the texture, light, fluffy and moist. I made it just as indicated since western omelets are my favorite. Next time I may try bacon or sausage. Mine took 30 minutes, at 25 min the very middle was not quite set. Will be making this often. Thanks for sharing MizzNezz.”

  • “This was very good and very easy and perfect to use up some of that Christmas ham I still have hanging around the house.Thank you!”

  • “Super simple and super YUMMY! It was a huge hit with the kids and they all went back for 2nds. That makes it worthy of a 10* review! I used what I had on hand, Christmas ham, cheddar and fontina, yellow bell pepper and green onions. Thanks MizzNezz. It made for a great light post Christmas dinner.”

  • “Wanted something different for breakfast so decided on this recipe. I used 2% milk instead of cream and 1/2 cup of green pepper as I didn’t have any onions but did add some onion powder. I added some pepper and next time would add some salt too. I also didn’t have any ham. This is a very versitale recipe. You can add whatever you have on hand. Mine took a bit longer to cook- it took 30 minutes but I did use an 8×8 pan. We all enjoyed this for breakfast.”

  • “A keeper!I have made this multiple times now, using whatever is in the fridge.I have tried it with link turkey sausage and also with ham. It is yummy everytime.I also used 2% milk, and I ran out of eggs last time, so made up the difference with EggBeaters.Thanks for this one, it is now a family favorite!”

  • “Really good! I used 2% milk instead of the half and half. I also used green onions. The family loved it!”

  • “Great recipe! DH and I loved it… For me its a convenient, time-saving recipe since I can do other things while it cooks in the oven. What I changed was the half&half, instead I used Soy Milk. I also added mushrooms, onions, and tomatoes. Thank you for posting this recipe!”

  • “This is one of those recipes I wish I could give more than 5 stars.It has wonderful flavor, great texture, is easy to make, and is forgiving if you substitute ingredients or add a larger amount of one ingredient or another.Due to what I had on hand, I used undiluted canned milk in place of the half-and-half, Gruyere instead of cheddar cheese, brown and serve sausages (sliced and not browned) instead of the ham, more green pepper than called for, and a mix of sliced green onion and minced shallot instead of the onion.I baked it in a 6 cup souffle dish instead of the 9×9 dish, which worked well, but required a little more cooking time.Thank you, Mizz Nezz.This recipe goes on my all-time favorite recipes list!Lynnie”

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