Baked Western Omelet
Packed with protein and colorful veggies, this Baked Western Omelet is a family-friendly breakfast everyone will enjoy. It’s simple to prepare and makes a great make-ahead option for busy mornings or weekend gatherings.
Servings: 8 servings
Calories: 243kcal
Ingredients
- 1 tablespoon butter
- ½ cup onion finely diced
- ½ cup green bell pepper finely chopped
- ½ cup red bell pepper finely chopped
- 8 large eggs
- 1 cup heavy whipping cream
- ½ teaspoon salt
- black pepper few grinds
- 1 cup cooked ham diced
- ½ cup cheddar cheese shredded
Optional garnishes:
- fresh parsley
- chives
- avocado diced
- green onion sliced
- salsa
Instructions
- Set your oven to 350°F and grease a 10-inch square baking dish with nonstick spray.
- Melt the butter in a skillet over medium heat. Add the diced onions and cook until they start to soften, about 5 minutes. Stir in the bell peppers and cook for another 2 minutes. Remove from heat and let cool.
- Whisk together the eggs, milk, salt, and pepper until fully combined.
- Stir in the ham, shredded cheese, and the cooled sautéed vegetables.
- Pour the mixture into the greased baking dish and bake for 45 minutes to 1 hour, or until the eggs are set and fully cooked.
- Cut into squares and garnish with parsley, chives, green onions, avocado, or salsa if desired.
Notes
Recipe Card Tips
- Let the sautéed onion and peppers cool before mixing them into the eggs. Adding them hot can start cooking the eggs too early and throw off the texture.
- Switch to a 9x13-inch dish if you're short on time. The mixture spreads thinner and bakes in about 30 minutes instead of up to an hour.
Nutrition
Serving: 1square | Calories: 243kcal | Carbohydrates: 3g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 241mg | Sodium: 446mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1148IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 1mg | Net Carbohydrates: 2g