Baked Western Omelet
User Reviews
5
Baked Western Omelet
Description
The Baked Western Omelet brings together beaten eggs and milk with diced ham, shredded cheddar cheese, finely chopped onions, and both red and green bell peppers. These ingredients are mixed and poured into a greased baking dish, then baked at 350°F until the eggs are fully set, forming a firm yet tender custard-like texture. The finely chopped vegetables soften during baking but keep slight texture, complementing the savory ham and melted cheese.
This omelet can be served warm, cut into squares, and garnished with parsley, chives, diced avocado, or salsa to provide freshness and variety in every bite. It suits feeding groups or family breakfasts, offering a hands-off preparation that cooks in the oven while you attend to other tasks.
The notes suggest that dicing the vegetables finely helps them soften adequately during baking, or alternatively sautéing them beforehand for a softer texture. Using whole or at least 2% milk contributes necessary fat to create a rich egg custard; substitutions like half-and-half or heavy cream add indulgence. For larger servings, doubling the recipe and baking in a larger dish requires a slightly longer baking time to ensure thorough cooking.
Ingredients
- 8 large egg or use 4 eggs and 6 egg whites
- 1 cup milk or sub with half-and-half or heavy cream, whole or 2%
- ½ teaspoon seasoned salt (such as Lawry's brand)
- 6 ounces ham cooked, diced, about ¾ cup
- ½ cup cheddar cheese shredded
- ½ cup onion finely chopped
- ½ cup green bell pepper finely chopped
- ½ cup red bell pepper finely chopped
- parsley optional garnish, parsley or chives, avocado diced, green onion sliced
- chives
- avocado
- green onion
- salsa
Instructions
- Preheat oven to 350°F. Grease an 8-inch-square baking dish with nonstick cooking spray. Whisk together eggs, milk, and seasoned salt in a large bowl.
- Stir in ham, cheese, onion, and bell peppers.
- Pour egg mixture into the prepared baking dish.
- Bake at 350°F for 45 minutes – 1 hour, or until eggs are cooked and the omelet is set. Cut into squares and garnish with herbs, sliced green onion, salsa, or diced avocado, if desired.
Notes
- Dice onions and bell peppers very finely to ensure they soften while baking, or sauté them first if a softer texture is preferred.
- Use whole milk or at least 2% milk for a better custard texture; half-and-half or heavy cream can be used for a richer result.
- To serve more people, double ingredient amounts and bake in a larger dish, increasing baking time by 5-10 minutes as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3078 kcal
% Daily Value*
| Serving | 1/4 of the omelet | |
| Calories | 307.8kcal | 15% |
| Carbohydrates | 8.8g | 3% |
| Protein | 27.3g | 55% |
| Fat | 18.1g | 28% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 411.9mg | 137% |
| Sodium | 1064.4mg | 44% |
| Potassium | 443.6mg | 9% |
| Fiber | 0.8g | 3% |
| Sugar | 5.9g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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