The Pioneer Woman Tasty Kitchen
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Baked Denver Omelet

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Level: Easy

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Description

Here’s a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe). I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.

Ingredients

  • 8  Large Eggs
  • ½ cups Half-and-half
  • ¼ cups Finely Chopped Onion
  • ¼ cups Finely Chopped Green Bell Pepper
  • 4 ounces, weight Shredded Cheddar Cheese
  • 1 cup Chopped Leftover Cooked Ham
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Ground Black Pepper

Preparation

Preheat oven to 400ºF and prepare a 7×11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside. In a large mixing bowl, whisk together eggs and half-and-half. Add remaining ingredients and stir well to combine. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before cutting and serving.

Note: To double recipe, bake in a 9×13-inch casserole dish and extend the cooking time by a few minutes.

Recipe adapted from Taste of Home.

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