Baked Western Omelet

Like a crustless quiche, this Baked Western Omelet (or Denver Omelet) is a healthy and easy manner to serve eggs to a crowd.Pperfect for breakfast, brunch, lunch or dinner!

Excessive protein, low carb, and loaded with veggies, ham and cheese, this Denver Omelet will maintain you glad, fit and happy!

Baked Western Omelet

Baked egg dishes are continually popular for excursion brunches, however I additionally like to revel in them as a mild dinner yor-spherical particularly in the summer time whilst you don’t want to go to bed with a heavy bowl of pasta weighing down your tummy!

Baked Western Omelet


  • 1 cup 2 % milk (or sub with whole milk or cream)
  • 8 eggs (or use 4 eggs and 6 egg whites)
  • 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


  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.

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