Baked Denver Omelet

My family loves omelets, and this baked Denver omelet recipe is quick and easy. The directions are for a Denver omelet but experiment with other ingredients to make your favorite.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Breakfast

Cuisine American

Servings 4 people

Calories 1504.6 kcal

Equipment

1 10-inch round baking dish
1 Large Skillet For sautéing vegetables and ham
1 Large Mixing Bowl For whisking eggs and combining ingredients
1 Whisk For beating eggs
1 Spatula For stirring ingredients in the skillet

Ingredients

Main

2 tablespoons unsalted butter
½ onion chopped
½ green bell pepper chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
Melt butter in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Stir in ham; continue cooking until heated through, about 5 minutes.
Beat eggs and milk together in a large bowl; stir in Cheddar cheese and ham mixture. Season with salt and black pepper. Pour into the prepared baking dish.
Bake in the preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Notes

For optimal flavor and texture, ensure the onions and bell peppers are properly softened, but not browned, before adding the ham; this builds a sweet and savory base. If using deli ham, a quick sear can enhance its flavor before combining. Do not overbeat the eggs; beat just until combined and slightly frothy to ensure a tender, rather than rubbery, omelet. Experiment with a blend of cheeses like Monterey Jack or Gruyere for added complexity. Fresh chives or parsley folded in at the end, or as a garnish, will brighten the dish. Always check doneness: the omelet should be set in the center and lightly golden.