The Denver, or Western, omelet, which includes ham, green bell peppers, onions, and cheese, is one such dish that is well-known throughout the world. As for the change of name from Western to Denver, James Beard claims the dish was changed after the big city when the railroad was extended to Utah.
A Baked Denver Omelet is a delicious omelet packed with ham, onions, peppers, and cheese, which you can throw in the oven at a moment’s notice. It’s a hearty and fulfilling meal for all the family to go crazy. Now that I have found baked omelets, and it will become the way I make eggs a lot of the time. My entire family loved this omelet recipe baked in the oven, and it was so simple to produce. Not to mention this omelet from Denver is an incredibly versatile recipe. If you don’t like the listed vegetables, pick any vegetable you want. And if you wish, exchange the ham for bacon or sausage, or skip it for a vegetarian omelet altogether
Prep: 10 mins | Cook: 35mins | Ready In: 45 mins
- 2 tbsp butter
- (1/2) onion, chopped
- (1/2) green bell pepper, chopped
- 1 cup chopped cooked ham
- (8) eggs
- 1/4 cup milk
- 1/2 cup shredded Cheddar cheese
- salt and ground black pepper to taste
- Preheat oven 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
- Add and melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened for 5 minutes. Add and stir in ham and continue cooking until heated through, 5 minutes more.
- Beat the eggs and milk in a large bowl. Add and stir in Cheddar cheese and ham mixture, and then season with salt and black pepper. Add and pour the mixture into a prepared baking dish.
- Bake it for 25 minutes until eggs are browned and puffy in the preheated oven. Serve warm.
Per Serving: 345 calories; 22.4 g protein; 381 mg cholesterol; 712 mg sodium; 26.8 g fat; 3.6 g carbohydrates