Baked Denver Omelet

05.14.2015

Is it an omelet or an omlette? Apparently it’s both but I’m just going to go with omelet because it’s shorter. I already have spelling probs then they’ve got to go and throw in two different versions for words, the madness! :) More importantly though is how delicious this Baked Denver Omelet is!

Baked Denver Omelet | Cooking Classy

I used to make omelets all the time but I think I stopped because now I have 4 people to cook for instead of just one. So now, the majority of the time I just go with scrambled eggs and I top them with sliced avocados. Now that I’ve discovered baked omelets though it’s likely going to become the way I make eggs much of the time. My whole family loved this oven baked version and it was so easy to make. Plus you most definitely don’t need to be a pro omelet shaper, you just add it all to a baking dish pop it in the oven and voila! A delicious low carb meal your whole family will love! Not to mention it’s a very versatile recipe, if you don’t like those veggies listed choose some you do and if you’d like swap out that ham for bacon or sausage or omit it for a (lacto-ovo) vegetarian omelet.

Baked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking ClassyBaked Denver Omelet | Cooking Classy

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Baked Denver Omelet

5 from 19 votes

A delicious and easy baked omelet the whole family will love.

Course: Breakfast
Cuisine: American
Keyword: baked omelet, easy omelet
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 212 kcal
Author: Jaclyn

Ingredients

  • 1/2 cup chopped red bell pepper (chop veggies small)
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped yellow onion
  • 2 tsp olive oil
  • 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
  • 8 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • Sliced avocados , for serving (optional)
  • Chopped chives and hot sauce , for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.

  2. Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.
  3. In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.
  4. Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.
  5. Recipe source: inspired by Taste of Home
Nutrition Facts
Baked Denver Omelet
Amount Per Serving
Calories 212 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Monounsaturated Fat 1g
Cholesterol 250mg 83%
Sodium 198mg 8%
Potassium 169mg 5%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 16g 32%
Vitamin A 17.2%
Vitamin C 32.1%
Calcium 12.2%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

109 comments

  • Ana: Great recipe with super taste and easy to keep ! October 7, 2018 at 1:45am Reply

  • Sharon: I’ve always loved how this looked and wanted to make it but I needed to find ham steak that was lower in sodium. I found a very common brand that has on its label that it’s 25% lower sodium than most brands and indeed it is (not sure if I’m allowed to name the brand) and I purchased the “2 Ham Steaks” pack. I doubled the recipe, using jumbo eggs, plus an additional 3 jumbo eggs, in a 17×13 (it may even be a little bigger) casserole dish and it was absolutely the Denver omelette that I remember and have not had in years…..it is so good! I will definitely keep this in our brunch rotation. Thanks for the yummy recipe and even more thanks for measurements for ALL of your ingredients. I love and appreciate the 1/2 cup diced bell pepper instruction instead of half a bell pepper as most recipes give. September 2, 2018 at 12:54am Reply

  • Nicole: I want to make this the night before we go camping. Will it hold out as an easy go to breakfast snack and for how many days. August 28, 2018 at 10:35am Reply

    • Jaclyn: It should be okay for about 3 days. September 14, 2018 at 8:47am Reply

  • Kristin Stanley: I’ve made this recipe at least 5 times in the last year because it is so easy and delicious. I’ve made the recipe exactly as written, used turkey sausage, hot pork sausage, added more veg, less veg, doubled it and split it between two dishes, substituted egg whites from a carton for half the eggs, etc and it always turns out great. August 20, 2018 at 2:22pm Reply

  • Crystal: I made this for brunch this morning.
    It was easy and delicious, I thought I would have more to eat for leftovers, but not! Will definitely make again. August 15, 2018 at 9:09am Reply

  • Brittany: I’m curious, I am wanting to make this tonight for breakfast tomorrow. My goal is to prep as much as possible on my days off. So my question is how does this keep? Do the eggs make this a meal prep no-no? August 9, 2018 at 11:23am Reply

    • Sharon: I made this (doubled the recipe) on Saturday evening and we had it for breakfast Sunday through Tuesday for 3 of us and one piece was leftover for Wednesday. All just as good as the first day. Just use good, tight fitting containers. September 14, 2018 at 1:44pm Reply

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