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

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.

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  • Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.

  • Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.

  • Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Nutrition Facts

345 calories; protein 22.4g 45% DV; carbohydrates 3.6g 1% DV; fat 26.8g 41% DV; cholesterol 380.8mg 127% DV; sodium 711.8mg 29% DV. Full Nutrition
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Reviews (514)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2013
Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do. Read More
(961)

Most helpful critical review

Rating: 3 stars
07/10/2013
I made this a little differently than the recipe reads. I microwaved some frozen spinach, squeezed out the water, and made 6 slices of bacon and chopped it up. I mixed the 8 eggs, 1/2 cup milk, spinach, bacon and about 1 cup of shredded Mexican cheese. I poured it into a buttered 9" cake pan. 400 oven for 25 minutes. Turned upside down on a plate it slid right out. It was tasty but dry. Next time I'll add more milk. It was really easy and next time it will be 5 stars. Read More
(35)
672 Ratings
  • 5 star values: 553
  • 4 star values: 95
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/06/2013
Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do. Read More
(961)
Rating: 5 stars
10/26/2013
This is definitely a 5-star recipe. I cannot believe the review where an individual changed the entire recipe & then gave it 3 stars saying it came out dry, but that next time they will be making even more changes and the recipe will then be a 5 star recipe. Rewritten recipes should be submitted as new recipes, and not used to criticize someone else's recipe. It had to be said! Read More
(947)
Rating: 5 stars
10/26/2013
First of all, I am sick and tired of people giving low ratings on a perfectly good recipe, just because they changed the ingredients and didn't follow the recipe as written! That says something for YOUR cooking, not the person who submitted the recipe. Change if you must but enter your changed recipe and then let people judge your entry. I found this recipe to be very good and reminded me of what my Mom used to make when I was a kid. I have made it EXACTLY as written and would not change a thing! Very easy and everyone loved it. Read More
(590)
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Rating: 5 stars
03/02/2017
Really good and really easy. I had a cooked potato left from dinner last night, so I peeled and cubed it, and added to the egg mixture. I used a 16-oz container of Egg Beaters instead of the eggs to save on fat and cholesterol. I just poured the egg substitute mixture into my new ceramic-lined skillet, popped it into the oven, and it cooked perfectly at 25 minutes. After baking, it slid right on to a plate with no sticking whatsoever (and I saved one dirty dish). Next time, this omelet will travel from Denver to Mexico because I plan to add some jalapeño and serve with salsa, sour cream, and some chopped cilantro. Wouldn't hesitate to serve this to company for brunch (or lunch as I did today).*****UPDATE 3.1.17***** We never tire of this recipe, such a winner and so easy! Did a little Mexican spin on it today by adding chopped cilantro and some red pepper flakes to the omelet itself and garnishing it with salsa, sour cream, shredded cheddar, and jalapeños. Delicious, as always! Read More
(302)
Rating: 5 stars
11/04/2012
I am 17 years old and i am a terrible cook, really. But this was so easy to make and it came out so good! thank you (: Read More
(301)
Rating: 5 stars
07/06/2013
I've been making these for years, but I use my iron skillet! I saute the veggies in the skillet then add the beaten eggs and top with cheese. I sometimes add diced potato as well like a previous reviewer said, and sometimes mushrooms. Pop it in the oven until done, it only takes about 10-15 minutes since the pan is already hot and the bottom mostly cooked. I call it a frittata! Easy and delicious1 Read More
(156)
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Rating: 5 stars
11/04/2012
Very easy Sunday breakfast for my husband and me. I reduced the serving size to 3 and used a pie plate. I baked it for 20 min. I also tossed in a couple of baby bella mushrooms and sprinkled some reduced fat cheddar cheese on top. Delicious! Read More
(151)
Rating: 5 stars
07/06/2013
Grandma used to make this about 60 years ago and I followed in her footsteps. I make it in a deep cast iron fry pan cooking shredded potatoes until nice and crisp, then adding eggs etc. and put in oven. After it sets, I top with more cheese, red & yellow thin sliced bell peppers and let finish. Oma used to call it a FARMERS BREAKFAST and so do I. Fresh spinach and other fresh veggies mixed into the mixture is fantastic, let your tastebuds guide you! Be aware though that mixture will at least double in size, so make sure you have a VERY DEEP fry pan or fry potatoes first, layer them on bottom of deep baking dish and add rest of stuff, works as well! Read More
(104)
Rating: 5 stars
05/29/2013
Delicious! I am not a fan of green pepper or onion but I like the flavor in certain dishes and I was feeling adventurous so I fixed this. I scaled this down to 1 serving (2 eggs) and I minced my pepper and onion very tiny before cooking so I wouldn't encounter large icky pieces of it while eating. I used smoked dinner ham and I do think using a good quality and flavor of ham makes a difference in this dish. I was really not expecting to like this but trying to expand my food boundaries, and hesitantly took a bite. Oh. My. Goodness. My mouth is in heaven. I devoured this whole thing and it was fabulous to the last bite. This turned out moist and not at all dry like I thought. I didn't have the proper size baking dish so I lined a pie plate with aluminum foil and bent it up to make a small foil "boat" in the size I needed. I still can't believe how delicious this dish was!!! Thanks for sharing and I am soo glad I tried this. Read More
(97)
Rating: 3 stars
07/10/2013
I made this a little differently than the recipe reads. I microwaved some frozen spinach, squeezed out the water, and made 6 slices of bacon and chopped it up. I mixed the 8 eggs, 1/2 cup milk, spinach, bacon and about 1 cup of shredded Mexican cheese. I poured it into a buttered 9" cake pan. 400 oven for 25 minutes. Turned upside down on a plate it slid right out. It was tasty but dry. Next time I'll add more milk. It was really easy and next time it will be 5 stars. Read More
(35)
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