Description
This Baked Denver Omelet is a delicious twist on the classic, with a mix of colorful peppers, ham, and plenty of melted cheese. The addition of jalapeno adds a modern, spicy kick, and it’s all baked in one dish for an easy, fuss-free breakfast or brunch.
Ingredients
Units
Scale
- Cooking spray
- 2 tablespoons butter
- 1/2 medium onion, chopped (approximately 1/2 cup)
- 1/2 large red bell pepper, chopped (approximately 2/3 cup)
- 1/2 medium green bell pepper, chopped (approximately 1/3 cup)
- 1 large jalapeno pepper, seeded if desired, chopped
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 8 ounces diced cooked ham, approximately 1 cup
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded Cheddar cheese, sharp, medium or mild
- 6 large eggs, beaten
- 1/2 cup milk, or half-and-half
Instructions
- Preheat oven to 350°F (175°C). Spray a 10-inch round baking dish with cooking spray. Set aside.
- Heat butter over medium heat in a skillet or sauté pan. Add the onion, red and green bell peppers, and cook for 3-4 minutes just to soften.
- Add the jalapeno and cook for 30 seconds. Season vegetables with salt and black pepper. Transfer to the prepared baking dish and let cool slightly.
- Add the diced ham and cheeses and stir to distribute evenly.
- Whisk eggs and milk (or half-and-half) together. Pour over the vegetable-ham-cheese combination.
- Bake for 30-40 minutes or until set and lightly browned on top. Cut into 6 to 8 wedges and serve.
Notes
- Feel free to customize this omelet by adding extra veggies, like mushrooms or spinach, or using different cheeses like Swiss or feta.
- If you prefer a milder version, skip the jalapeno or use less of it.
- Great for meal prepping! Make it ahead and store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 215mg