Sunday, February 11, 2024

Omelet Baked Denver Style


8 large eggs

1/2 cup half-and-half cream

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion


Preheat oven to 400°. In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish.

Bake until golden brown and the center is set, 25-30 minutes.

Test Kitchen Tips

Green pepper is typical in a Denver omelet, but red, yellow and orange peppers are just as good, and add lots of color. This is an American-style omelet, puffed and golden brown. If you prefer yours more tender and less brown, try baking at a lower temperature, about 325 degrees, until a thermometer reads 160 degrees and eggs are set. To make a larger casserole, use a 10x10 pan so I use a dozen eggs. I always use the ham and green pepper and a can of green chilies. Sometimes I add green onions or tomatoes if I have some to use up. I added salt, pepper, a quarter tsp of garlic powder, a dash of red pepper flakes, a few sauteed chopped button mushrooms and a handful of baby spinach (also chopped).   I did leave it over night in fridge and gave it a stir next am and everything turned out A-OK.  I baked it for 30 minutes, and during the last 10 minutes I reduced the oven to 375 degrees. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.