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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!

  •  Course Breakfast, Lunch
  •  Cuisine American
  •  Keyword baked omelet, denver omelet
  •  Prep Time 15 minutes
  •  Cook Time 45 minutes
  •  Total Time 1 hour
  •  Servings 4 - 6 servings
  •  Calories 307.8 kcal
  •  Author Blair

Ingredients


  • ·       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

Instructions

1.        Whisk together eggs, milk, and seasoned salt in a large bowl. Stir in ham, cheese, onion, and bell peppers.
2.        Pour egg mixture into a greased 8-inch-square baking dish.
3.        Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
4.        Cut into squares and garnish with chives, if desired.

Recipe Notes

·       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.


Nutrition Facts
Baked Western Omelet
Amount Per Serving (1 /4 of the omelet)
Calories 307.8Calories from Fat 163
% Daily Value*
Fat 18.1g28%
Saturated Fat 7.6g48%
Polyunsaturated Fat 2.4g
Monounsaturated Fat 6g
Cholesterol 411.9mg137%
Sodium 1064.4mg46%
Potassium 443.6mg13%
Carbohydrates 8.8g3%
Fiber 0.8g3%
Sugar 5.9g7%
Protein 27.3g55%
* Percent Daily Values are based on a 2000 calorie diet.


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