Name: Oven Denver Omelet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. &mdash;Ellen Bower, Taneytown, Maryland

Oven Denver Omelet

eggs

half-and-half cream

cheddar cheese

green pepper

onion

This is easy and tastes very good.  I used a variety of bell peppers and I sprinkled it with black pepper.  I baked it for 30 minutes, and during the last 10 minutes I reduced the oven to 375 degrees.  Came out perfect the 3 times I've made it so far.

I made this for a mother's day brunch. The end product was liked by many. My only issue was that the middle seemed to take forever to set. I left it in longer which results in the edges being overcooked. Overall, I would still make it again

<p>Very Good, did ours at 325 and it took 40 mins. and it was Perfectly light brown and done. Will make again!</p>

<p>Great go to dinner idea. Fast and easy. Have made it many times over the years. I serve it with a green salad and buttermilk biscuits.</p>

I make this recipe at least once a month. I 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. My husband loves it. He's retired so he sometimes has it for lunch. It's a great recipe because you can tailor it to fit what you like and don't like.

The first time I made this as stated in the recipe; felt that it was kind of bland. The second time 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). Perfection!

This is great as supper too! Love this recipe!

LOve this dish! We make this at least once a month. We're a big breakfast-for-dinner family and this pleases everyone...and it's easy to throw together.

This is so easy and so versatile. You can add any vegetables, any kinds of meat, or any kind of cheese. Thanks for sharing!

This is a great way to use leftover ham.  Easy to change the ingredients.  I've added mushrooms, replaced 1/2 and 1/2 with milk, subtracted onions, and used green onions.  I don't think I've made it the same way twice, but have always had great results.  Delicious.

My husband and I really liked this. I added some extra ham and extra eggs but otherwise followed the recipes. My changes were mostly because I had some things I needed to use up. Personally, I would prefer a different color pepper but my husband devoured two helpings of this with no complaints or issues. My kids weren't as thrilled and probably would have eaten more if I had left out the pepper completely. But it was very simple and I definitely think I'd make it again.

Excellent.  Easy to put together and turns out very moist.  I do, however, add extra green pepper, onions and cheese just because I love these ingredients!  Can adjust ingredients to your own tastes.  Definitely a "Keeper."

Really delicious and satisfying!  Also very easy. I will add this into my meal rotation. I used milk instead of half and half because that is what I had on hand and also added some salt and pepper. We had this for dinner with hashbrowns, but I will also make it for breakfast and brunch.

I didn't make this as written because I didn't have a bell pepper or ham, so I substituted a 4 ounce can of drained green chilies, 12 small chopped fresh crimini mushrooms and added 1/2 teaspoon of fresh ground pepper and 1/2 cup more of shredded sharp cheddar cheese, only because we like cheese.  It was so good.  Next time I will saut? the onions prior to adding.  I baked this for 35 minutes in a preheated 400 degree oven.   Ellen, thank you for a recipe that can be molded into a good meal and a 5 star recipe with the substitutions!

Very good recipe.  Both my husband and I enjoyed it.  Will make this recipe often.  I cut the recipe in half and used a loaf pan.  Worked out well.

Great way to make omelets for a crowd or family!  You can easily change up the meats or add some favorite veggies to suit your families taste!

My husband made this omelet today!  It was delicious!

made it with four eggs and adjusted for it-my husband and I really thought it was very good- will make again

Made this for a breakfast for my husband and I this morning.  Very good its a keeper.

This is very easy and tastes great.  I used 6 eggs and 1/3 cup egg whites as that is what I had on-hand.  The baking time and temperature were perfect.  Served it with O'Brien hash browns last night for dinner.

I made my version of this for brunch last weekend.  I used shredded parmesan cheese instead - added ham and sweet pepper (no onion) and a teaspoon of dried tarragon.  Was delicious.  I've already shared it with friends and family.

Great casserole. I did leave it over night in fridge and gave it a stir next am and everything turned out A-OK. I have quite a few casseroles like this. Thanks for something new. J

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD9221_010217_H.mp4

There's no need to babysit your skillet while making this breakfast dish All the flavors of the Southwest classic are baked right in

Oven Denver Omelet

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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