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–+ servings
Baked Denver Omelet

Baked Denver Omelet That's Quick, Easy, and Delicious

This Baked Denver Omelet offers a low-carb, versatile breakfast option that's perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Omelet
  • 1 cup Chopped Red Bell Pepper Adds sweetness and color; substitute with any preferred bell pepper.
  • 1 cup Chopped Green Bell Pepper Provides a slight bitterness and crunch; any bell pepper can be used.
  • 1 cup Chopped Yellow Onion Offers a savory depth; can be substituted with shallots for a milder flavor.
  • 2 tablespoons Olive Oil Used for sautéing vegetables; can substitute with butter for richness.
  • 1 cup Chopped Cooked Ham Provides protein and flavor; use cooked bacon or sausage, or omit for a vegetarian version.
  • 6 large Large Eggs The base of the omelet, providing structure; no substitutions available as eggs are essential.
  • 1/2 cup Milk Adds creaminess and helps with fluffiness; any milk or dairy alternative works well.
  • 1 teaspoon Salt Enhances flavor; adjust to taste.
  • 1 teaspoon Freshly Ground Black Pepper Enhances flavor; adjust to taste.
  • 1 cup Shredded Sharp Cheddar Cheese Adds creaminess and richness; substitute with any cheese of choice.
For Serving (Optional)
  • 1 medium Sliced Avocados Adds creaminess and a fresh taste; perfect for a delightful topping.
  • 2 tablespoons Chopped Chives Provides a fresh, herbal note; adds flavor and color to your dish.
  • to taste Hot Sauce Adds a spicy kick; adjust to your heat preference for an extra flavor boost.

Equipment

  • Oven
  • Baking dish
  • Skillet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions for Baked Denver Omelet
  1. Preheat your oven to 400°F (200°C) and grease a baking dish with olive oil or butter.
  2. Spread the chopped cooked ham evenly over the bottom of the greased baking dish.
  3. In a skillet over medium-high heat, warm some olive oil and sauté the chopped red and green bell peppers along with the chopped yellow onion for about 4 minutes.
  4. Layer the sautéed vegetables over the ham in the baking dish and sprinkle the shredded sharp cheddar cheese on top.
  5. Whisk together the large eggs and milk in a mixing bowl, seasoning with a pinch of salt and black pepper.
  6. Pour the egg mixture over the layered vegetables and cheese, then bake in the oven for 22-25 minutes.
  7. Remove the omelet from the oven, allow it to cool slightly, slice into squares, and serve warm with optional toppings.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 5gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 550mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 1.5mg

Notes

For best results, chop vegetables evenly and cool slightly before cutting the omelet.

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