baked omelet

This baked ham and cheese omelet is healthy, 5 minute, prep-ahead recipe for breakfast, brunch or snack that our family loves!

Baked Ham and Cheese Omelet

eggs (or use 4 eggs and 6 egg whites)

milk

salt

cheddar cheese

onion

chives (for garnish (optional))

Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, and onion.

Pour egg mixture into a greased 8-inch-square baking dish.

Bake at 350 degrees for 40-45 minutes, or until eggs are cooked and omelet is set.

Cut into squares and garnish with chives, if desired.

A baked omelet made Middle Eastern style with zucchini, onions and lots of fresh mint leaves. Comes together in 30 mins or less. The perfect breakfast or brunch, especially with a side of fattoush or tabouli salad!

Middle Eastern Zucchini Baked Omelet

zucchini,

Salt

tbsp olive oil, more if needed

onion,

garlic powder

Whole bunch fresh mint, stems removed (about 30 mint leaves), torn

eggs

red pepper flakes,

tsp baking powder

bread milk

Feta cheese

Lemon juice

tomatoes (optional)

Sprinkle the zucchini slices with a little salt and set aside for 15 minutes. Pat the zucchini dry.

In a 10-inch cast iron skillet (or oven safe skillet), heat the olive oil on medium, then add the zucchini and onions. Raise the heat to medium-high and saute the vegetables for 5-7 minutes or until they are tender and golden in color. Add most of the torn mint leaves; set aside some for later. Turn the heat off and let cool.

In a medium mixing bowl, whisk the eggs, salt, crushed red pepper, and the baking powder. Squeeze the toast to drain any excess milk, then break it apart with your hands and add the bread pieces to the eggs. Whisk again briefly.

Now stir the zucchini and onions in the egg mixture. If needed, add a little more olive oil to the cast iron skillet. Transfer the egg mixture to the skillet.

Bake in the 350 F degrees heated oven for 15-20 minutes, or until the surface of the omelet looks done.

Top the zucchini baked omelet with feta cheese if you like. And garnish with the torn mint leaves you set aside earlier. Serve with lemon wedges on the side and sliced fresh vegetables like tomatoes. A great side dish to this zucchini baked omelet is fattoush salad.

This was great, Susy! I used very thinly sliced fennel as I had no zucchini on hand.

What a gorgeous looking recipe, I have try this for sure!!

This omelet looks so good, Suzy! I'm speechless. I bet it tastes as nice as it looks. Thanks for the recipe!

Suzy - The baked omelet was amazingly delicious and refreshing. Never knew zucchini could taste so good. I had also made your stuffed zucchini which I also loved.  My appreciation of zucchini has increased exponentially because of these two dishes. Thanks Suzy for sharing the recipes.

Made this for dinner with some of our zucchini bounty.  It was delicious!  I really loved the flavor of the mint in the omelette!  We served it with a simple tomato and cucumber salad for a light dinner.  Will be keeping this one handy for our summer zucchini!  Thanks for a great recipe.

I just made this recipe and changed some small thing...like added 3 zucchinis instead of 2, and a little bit of dark olives along the fetta...it was delicious..! Thank you Sussy!!!!

Yes, adding black olives makes this dish pop.  Thanks

Suzy, we are hooked! I've made about six of your recipes so far, and they have all been absolutely wonderful! My husband commented that I might leave him for you. Have to admit that I was a tad hesitant of so much mint, but I can't imagine it without it. I served it with a simple green salad. Can't wait to try more recipes!

Forgot to ask... no where in the directions do you mention the garlic powder. I added to the onion and zucchini.

Made this for brunch today for my husband and I. Split the recipe in half, used a glass pie plate as the only cast iron skillet I have is a 12”. FABULOUS!!!! Thank you!!

I love this recipe! I bought real zucchini from the Middle East however I didn’t have mint. I made everything else exactly the same except I added Baharat space and very thinly sliced sweet red bell pepper. So delicious!

Like a crustless quiche, this Baked Western Omelet (or Denver Omelet) is a healthy and easy way to serve eggs to a crowd. Perfect for breakfast, brunch, lunch or dinner!

Baked Western Omelet

eggs ((or use 4 eggs and 6 egg whites))

whole milk or 2% milk ((or sub with half-and-half

(about ¾ cup) diced cooked ham

green bell pepper

red bell pepper

Optional garnish: chopped fresh parsley or chives

Whisk together eggs, milk, and seasoned salt in a large bowl. Stir in ham, cheese, onion, and bell peppers.

Bake at 350°F for 45 minutes – 1 hour, or until eggs are cooked and the omelet is set.

https://www.youtube.com/watch?v=2w8s-4nvAHI

Love the taste of eggs, but don’t love standing over the stove to flip, stir, or babysit them as they cook? Introducing the Baked Western Omelet, which is an easy and healthy way to serve eggs to a crowd! Perfect for breakfast, brunch, lunch or dinner!

See the full recipe here: https://www.theseasonedmom.com/baked-western-omelet/

Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.

Easy Potato Omelet Recipe

Extra virgin olive oil

garlic cloves, (minced)

Kosher salt

coriander

Aleppo pepper

½ teaspoon sweet paprika

turmeric

dill

parsley

Adjust a rack in the middle of the oven and preheat to 375 degrees F.

In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.

Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).

In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.

Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).

Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).

https://content.jwplatform.com/videos/Dvy1HhVM.mp4

Easy baked potato omelet with warm spices and fresh herbs

Herby Potato Omelet

This baked omelet is easy as whisking together eggs, milk, ham, cheese, green onions, and baking. It’s great for breakfast, holiday brunches, family get togethers, or as breakfast-for-dinner when you want to change things up. If you’re not into ham, try bacon or sausage. Or make it vegetarian by omitting the meat and adding mushrooms and extra veggies like bell peppers or tomatoes.

milk (I used unsweetened cashewmilk)

black pepper (or to taste)

cheddar cheese (divided)

onions

Preheat oven to 350F and spray an 8-inch square baking dish with cooking spray; set aside.

To a large bowl add the eggs, milk, salt, pepper, and whisk to combine.

Add 1 cup cheese, ham, green onions, and stir to combine.

Pour mixture into prepared baking dish.

Evenly sprinkle with remaining 1/2 cup cheese.

Bake for about 55 to 60 minutes (I baked 58 minutes), or until eggs are cooked and omelet is set. Because all ovens and pans vary, start checking at 40 minutes and bake until done.

Garnish with green onions to taste and serve immediately. Omelet is best warm and fresh but extra will keep airtight in the fridge for up to 4 days; reheat gently.

Adapted from The Seasoned Mom

Make your mornings extra special with this easy oven omelet with a southwestern flair. Flavorful chiles and peppers and sharp cheddar cheese make this meatless egg dish something worth waking up to.

Southwestern Oven Omelet

oz cheddar cheese (shredded) ((1 cup))

green chiles (chopped)

red bell pepper (finely chopped for 1/4 cup)

tsp cumin

black pepper

Preheat the oven to 425 degrees. Grease a 9.5-inch pie plate with nonstick cooking spray.

In a large bowl, beat the eggs. Stir in the cheese, chiles, pepper, green onions, and cumin. Season to taste with salt and pepper. (The dish can be refrigerated or frozen at this point, if desired. Thaw before baking.)

Bake the egg dish for 15-20 minutes or until set. Serve immediately.

I made this for dinner last night.  Our hens are laying eggs again and I find myself with an abundance, so I also made one for the freezer too.  The one for dinner got devoured, so I'd say it was a hit!

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Baked Ham and Cheese Omelet

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Top 6 baked omelet recipes from across the web

The most viewed baked omelet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Ham and Cheese Omelet

Middle Eastern Zucchini Baked Omele...

Baked Western Omelet

Easy Potato Omelet Recipe

Baked Ham and Cheese Omelet

Southwestern Oven Omelet

The most viewed baked omelet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine