Baked Denver Omelet
Similar to a frittata, this baked omelet can be mixed in one bowl and requires no sautéing prior to baking. It’s a super speedy meal that is perfect when you have a little leftover ham but is also good reason to buy a small amount of your favorite deli ham.

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)


  1. Preheat the oven to 400 degrees F. Grease a 10-inch ovenproof skillet or a 9×9-inch baking pan and set aside.
  2. 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.)
  3. Pour the egg mixture into the prepared skillet or baking dish. Bake for 25 minutes or until just set in the middle.

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