- 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)
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.
Yields 6 servings.
Ingredients
Instructions
- 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.