There’s a special appeal to a recipe that mixes up in a single bowl. Who isn’t thrilled at the prospect of a speedy, all-in-one meal and less dishes to wash?
An omelet that is filled with diced ham, onions, and green bell peppers is commonly referred to as a Denver omelet, and sometimes a Southwest or Western omelet. Funny enough, I never make this classic omelet the traditional way. This oven-baked version, however, is a recipe I often reach for when I have a little leftover ham, perhaps after a holiday meal, or when I’m not much in the mood to toil over dinner.
For breakfast last Christmas, I swapped out my usual egg and sausage casserole—a classic recipe from my grandmother—for this convenient dish. Forgoing a family favorite on Christmas morning can be a little dicey, but no one complained! And as much as I like to make a special breakfast on Christmas morning, sometimes quick and easy wins the prize amidst all the other holiday hoopla.
In our house, eggs make the regular dinnertime rotation, too, and this type of recipe is perfect for busy weeknights. Add a green vegetable or simple salad for a complete meal that really satisfies. For an elegant yet easy brunch, pair it with fruit salad.
As an added bonus, all the ingredients can be mixed ahead and refrigerated overnight or until ready to bake. The last time I made this omelet, I had a little leftover shredded taco cheese (a blend of cheeses and Mexican seasonings by Sargento) and combined that with the cheddar. The mixture paired beautifully with the flavors of jalapeño and green pepper and was a reminder that straying from the usual choices—whether out of necessity or creative inspiration–often has an unexpectedly delicious payoff!
Yields 6 servings.
- 8 eggs
- 1/2 cup 2% milk (could use half and half)
- 1 cup shredded sharp cheddar cheese
- 1 cup finely chopped cooked ham (When not using leftover ham, I use 4 ounces chipped and roughly chopped deli ham)
- 1/4 cup minced green pepper
- 2 green onions (about 1/4 cup), thinly sliced
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground pepper (I use a scant 1/2 teaspoon salt and about 1/4 teaspoon pepper)
Preheat the oven to 400 degrees F. Grease a 10-inch ovenproof skillet or a 9×9-inch baking pan and set aside.
In a large bowl, whisk the eggs until completely blended. Stir in the milk and remaining ingredients. (At this point, you may cover and refrigerate overnight or until ready to bake.)
Pour the egg mixture into the prepared skillet or baking dish. Bake for 25 minutes or until just set in the middle.