Spicy Baked Denver Omelet is an easy quiche version of the classic with red and green peppers, ham and plenty of cheese! Diced jalapeno replaces some of the green pepper for a kicked up modern twist and you don’t need any fancy omelet-making skills!
The inspiration behind this recipe:
Like everyone else, we’re staying close to home these days. One of my favorite things to order when we go out for breakfast or brunch is a Denver, also known as a Western Omelet with plenty of spicy salsa on the side. With going out for breakfast not happening any time soon, I was craving my “go-to!”
One of my favorite places in the world is the Denver area and we visit friends and family there every year. We’re still hoping to do that this year but with everything going on right now, only time will tell.
So, rather than pine away for two of my favorite things, I made this Spicy Baked Denver Omelet!
What is a Denver or Western Omelet?
The origin of a Denver, also known as a Western omelet, is believed to have originated as a sandwich for cattle drivers in the American West and possibly with Chinese railroad cooks as a portable egg foo yong.
No matter the origin, it always contains ham, peppers and onions and sometimes cheese.
How to make Spicy Baked Denver Omelet:
- Start with diced onions, green and red bell peppers and jalapeno pepper. Give it a quick saute with butter just to take the raw edge off. Also, bell peppers contain a lot of water that you don’t want at the bottom of your baked omelet and quick saute removes some of it.
- Add 8 ounces of diced, cooked ham.
- Add shredded Cheddar and Monterey jack cheese…
- Add the egg and milk (or half-and-half) mixture.
And that’s it! A breakfast classic turned into an easy baked version with a jalapeno kick! No need to have any fancy omelet-making skills!
Because it’s crustless, Spicy Baked Denver Omelet is perfect for gluten-free, low-carb and keto diets, too!
For more great breakfast and brunch recipes, be sure to try my:
- Hash Brown Frittatas with Kale, Bacon and Cheddar
- Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere
- Muffin Pan Stratas with Basil and Sun-Dried Tomatoes
- Four-Cheese Strata with Zucchini and Tomatoes
- Crustless Spinach Artichoke and Jalapeno Quiche
- Crustless Quiche with Sausage, Bacon and Ham
- Cooking spray
- 2 tablespoons butter
- ½ medium onion, chopped (approximately ½ cup)
- ½ large red bell pepper, chopped (approximately ⅔ cup)
- ½ medium green bell pepper, chopped (approximately ⅓ cup)
- 1 large jalapeno pepper, seeded if desired, chopped
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 8 ounces diced cooked ham (approximately 1 cup)
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded Cheddar cheese (sharp, medium or mild)
- 6 large eggs, beaten
- ½ cup milk or half-and-half
- Preheat oven to 350 degrees. Spray a 10-inch round baking dish with cooking spray. Set aside.
- Heat butter over medium heat in a skillet or saute pan. Add the onion, red and green bell pepper and cook 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.
Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 249mgSodium: 837mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 23g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.