Here's a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe). I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.
Some folk disagree about which ingredients are acceptable to include in a Denver Omelet, but most agree that ham, green bell pepper, and onion are a must. This version also includes cheese which my family considers a mandatory omelet ingredient. Feel free to adjust to suit your family's taste.
To begin, crack 8 large eggs into a mixing bowl.
Then you're going to need to add a little half and half (whole milk, cream, or evaporated milk work well too).
Add finely chopped onions and green bell pepper.
Of course no omelet is complete without a little cheese. Cheddar is traditional, but feel free to use whatever you like - even mix a couple of cheeses together. Cheddar and Mozzarella are a good combo. I also like Mexican blends. Monterey and Colby Jack are awesome. Pepper Jack and Sharp Cheddar rock my world. You get where I'm going - use what you like.
And don't forget about the ham.
And a touch of salt and pepper.
Whisk together the eggs and half and half.
My favorite whisk to use with eggs is a flat whisk. I can't believe how much faster the flat tines mix the eggs together than a traditional whisk.
Less sloshing in the bowl too.
Ok, add the chopped onion and pepper.
And lastly, kosher salt and ground black pepper.
Mix, mix, mix.
Pour into a 7x11-inch oven-safe casserole dish that's been sprayed with non-stick cooking spray. To feed a larger crowd, you can double the recipe and bake it in a 9x13-inch casserole dish.
Bake in a preheated 400F oven for about 25 minutes.
You'll know the omelet is done when a knife inserted in the center comes out clean.
We like to enjoy it drizzled with Sriracha.
Nom, nom, nom.... mmmmmmm!
Baked Denver Omelet
Makes 6 servings (3 1/2-inch square)
- 8 large eggs
- 1/2 cups half and half (or whole milk, evaporated milk, heavy cream, etc).
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 4 ounces shredded cheddar cheese
- 1 cup chopped leftover cooked ham
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.
- In a large mixing bowl, whisk together eggs and half and half.
- Add remaining ingredients and stir well to combine.
- Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.
- Cool for 5 minutes before cutting and serving.
Note: To double recipe, bake in a 9x13-inch casserole dish and extend the cooking time by a few minutes. adapted from Taste of Home.