Recipe by MOMINOREGON
"My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite."
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green bell pepper, chopped
chopped cooked ham
shredded Cheddar cheese
salt and ground black pepper to taste
Since this is a baked omelet, there is no need to dirty a skillet, too. While the oven is preheating, just put your butter, onion, bell pepper and ham in the dish you are going to bake it in and place that in the oven until "sauteed" and heated through to your liking while you are beating the eggs and milk and then stirring in the S&P and cheese. When the onion, bell pepper and ham are ready,stir them into the egg mixture then pour the whole thing back into the baking dish and bake. Less dishes to do.
I made this a little differently than the recipe reads. I microwaved some frozen spinach, squeezed out the water, and made 6 slices of bacon and chopped it up. I mixed the 8 eggs, 1/2 cup milk, spinach, bacon and about 1 cup of shredded Mexican cheese. I poured it into a buttered 9" cake pan. 400 oven for 25 minutes. Turned upside down on a plate it slid right out. It was tasty but dry. Next time I'll add more milk. It was really easy and next time it will be 5 stars.
Really good and really easy. I had a cooked potato left from dinner last night, so I peeled and cubed it, and added to the egg mixture. I used a 16-oz container of Egg Beaters instead of the eggs to save on fat and cholesterol. I just poured the egg substitute mixture into my new ceramic-lined skillet, popped it into the oven, and it cooked perfectly at 25 minutes. After baking, it slid right on to a plate with no sticking whatsoever (and I saved one dirty dish). Next time, this omelet will travel from Denver to Mexico because I plan to add some jalapeño and serve with salsa, sour cream, and some chopped cilantro. Wouldn't hesitate to serve this to company for brunch (or lunch as I did today).
I am 17 years old and i am a terrible cook, really. But this was so easy to make and it came out so good! thank you (:
This is definitely a 5-star recipe. I cannot believe the review where an individual changed the entire recipe & then gave it 3 stars saying it came out dry, but that next time they will be making even more changes and the recipe will then be a 5 star recipe. Rewritten recipes should be submitted as new recipes, and not used to criticize someone else's recipe. It had to be said!
First of all, I am sick and tired of people giving low ratings on a perfectly good recipe, just because they changed the ingredients and didn't follow the recipe as written! That says something for YOUR cooking, not the person who submitted the recipe. Change if you must but enter your changed recipe and then let people judge your entry.
I found this recipe to be very good and reminded me of what my Mom used to make when I was a kid. I have made it EXACTLY as written and would not change a thing! Very easy and everyone loved it.
Very easy Sunday breakfast for my husband and me. I reduced the serving size to 3 and used a pie plate. I baked it for 20 min. I also tossed in a couple of baby bella mushrooms and sprinkled some reduced fat cheddar cheese on top. Delicious!
I've been making these for years, but I use my iron skillet! I saute the veggies in the skillet then add the beaten eggs and top with cheese. I sometimes add diced potato as well like a previous reviewer said, and sometimes mushrooms. Pop it in the oven until done, it only takes about 10-15 minutes since the pan is already hot and the bottom mostly cooked. I call it a frittata! Easy and delicious1
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Denver Omelet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 345
** Calories from Fat: 241
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