Baked Denver Omelette
This crowd-pleasing casserole works great for breakfast, brunch or dinner making it a true multi-tasker! It's got all of the flavors of the classic Denver omelette, but it's so much easier to prepare. You can assemble the casserole up to 12 hours in advance, cover, refrigerate and bake when ready. The recipe makes 6 hearty servings.
5 minutes
35 minutes
Baked Denver Omelette
1/2 red bell pepper, cored, seeded and finely chopped
1/2 green bell pepper, cored, seeded and finely chopped
1 medium yellow onion, chopped
1 tablespoon olive oil
1/2 pound cooked ham, chopped
8 large eggs
1/3 cup milk
3/4 cup shredded sharp cheddar cheese
Salt and pepper, to taste
Nonstick cooking spray
Sliced green onion and hot sauce, for garnish
Preheat your oven to 400 F. Spray a 9" x 12' glass baking dish liberally with nonstick cooking spray. Add ham to dish and gently shake the dish so the ham spreads into an even layer.

Heat oil in a skillet to medium-high on the stove top. Add peppers and onions and sauté for 4-5 minute, until the vegetables begin to soften and become fragrant. Pour vegetables in an even layer over ham. Sprinkle cheese over vegetables in an even layer.

Whisk together eggs and milk in a large mixing bowl. Season with salt and pepper. Pour eggs into the baking dish and gently tilt the dish and turn so eggs spread out evenly.

Bake until the eggs become puffy and the edges of the omelette begin to brown, about 20-25 minutes. Remove from heat, slice and serve with green onions and hot sauce, if desired.
Looking for inspiration? Try these recipes:
Savory Stuffed Portobello Mushrooms
Savory Stuffed Portobello Mushrooms
Patti Maloy’s Marinara Sauce
Patti Maloy’s Marinara Sauce
Roasted Eggplant with Feta, Tomatoes and Herbs
Roasted Eggplant with Feta, Tomatoes and Herbs