Baked Denver Omelet
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!
Servings: 6 -8
Ingredients
- 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 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.
Notes
SUBSTITUTION:
- Kick up the heat by replacing some of the bell peppers with Poblano peppers.
- Cut into wedges if desired. Reheat in a 350-degree oven until heated through.
- Wrap securely. Freeze 1-2 months.
- Thaw in the refrigerator then reheat in a 350-degree oven until heated through.
Nutrition
Serving: 1 | Calories: 292kcal | Carbohydrates: 5g | Protein: 23g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 249mg | Sodium: 837mg | Fiber: 1g | Sugar: 2g