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Baked Denver Omelet

Patricia Reitz

Baked Denver Omelet for Six (or twelve) - ButterYum

Baked Denver Omelet for Six (or twelve) - ButterYum

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).

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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.

The cheese...

The ham...

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.


Baked Denver Omelet Recipe WITH PHOTOS

We like to enjoy it drizzled with Sriracha.   

Nom, nom, nom.... mmmmmmm!

Baked Denver Omelet

Makes 6 servings (3 1/2-inch square)

Printable Recipe


  • 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


  1. Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.
  2. In a large mixing bowl, whisk together eggs and half and half.
  3. Add remaining ingredients and stir well to combine.
  4. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.
  5. 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.

$9.98 $13.97