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Baked Denver Omelet
October 30, 2012

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!

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