This is an easy, versatile, and very delicious option for breakfast, lunch, or dinner… and don’t forget about brunch!
We normally think of omelettes as something to prepare on the stovetop, but if you want to serve this eggy delight to your family or even a bigger crowd, you’ve got to try this baked omelette. You’ll end up with the same golden crust, fluffy interior, and rich, cheesy taste you love in a traditional omelette, but the process is pretty foolproof—something that is not always true for me when I’m making an omelette!
Our recipe for baked omelette includes diced ham, onion, red bell pepper, and cheddar cheese, which makes it a version of the Denver omelette, also known as a Western omelette. These omelettes have similar ingredients, along with some kind of shredded cheese. We like red bell pepper in our omelette and are also adding onion powder, garlic powder, and Italian seasoning, which gives the moist, pillowy eggs an additional layer of flavor.
One of the best things about our recipe is that it is a one-bowl wonder! All the ingredients are mixed in the one bowl and then poured into the prepared dish. While the omelette bakes, you can wash up the mixing bowl (cleanup done!) and then set about preparing whatever you plan on serving with your omelette.
Baked Omelette Vs. Frittata
In the world of baked egg dishes, there are lots to choose from. Breakfast casseroles are favorites when we need to feed a crowd. Quiches in their flaky crusts are lovely for lunch. And who doesn’t love a strata with all that eggy goodness with layers of bread baked in? But for some reason, of all the baked egg dishes, it is the frittata that is most often confused for a baked omelette. But they are two different things.
Unlike the baked omelette, a frittata usually starts out on the stovetop. In this Italian egg dish, vegetables are sautéed and then the egg-milk mixture is poured on top of them. At this point, the eggs begin to set a bit before being sprinkled with cheese and then finished in the oven. If you’ve never made a frittata before, try this recipe for Cheesy Baked Frittata With Spinach, Potato, And Pepper.
FAQs & Tips
How Do I Store Leftovers?
Store the cooled baked omelette in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw the frozen omelette in the fridge and reheat in the microwave.
Can You Use An Egg Substitute In This Recipe?
You can, and the container will list the proper whole egg to substitute ratio. You can also use only egg whites. For each of these substitutions, remember that the texture will be different than when you use whole eggs, but the dish will still be delicious.
How Can I Prevent Overcooking A Baked Omelette?
Good question. Overcooking can result in a dry or tough omelette. Begin to check for doneness at the 40-minute mark. If a knife inserted comes out clean, remove the omelette from the oven and let it rest before slicing.
Serving Suggestions
Pair your omelette with these Skillet Breakfast Potatoes if you’re having it for breakfast or this Savory Vegetable Crisp if you’re serving it for dinner. In that case, offer a simple Green Salad and some great bread (like Focaccia). It can also be a part of a more elaborate meal. At my house, we often have it alongside a Vegetarian Tamale Casserole and Fajita Veggies with some Enchilada Sauce and Mexican Crema. And even though the omelette has ham, that doesn’t mean a side of crispy Grilled Bacon wouldn’t be great, too.
Baked Omelette
Ingredients
- 8 large eggs
- 2/3 cup milk
- 1 cup shredded cheddar cheese
- 2/3 cup diced ham
- 1/2 medium yellow onion diced
- 1/2 red bell pepper diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together eggs and milk. Add shredded cheddar cheese, diced ham, diced onion, diced bell pepper, onion powder, garlic powder, Italian seasoning, salt, and black pepper. Mix well.
- Pour the egg mixture into a greased 9-inch square baking dish.
- Bake in the preheated oven for 40-50 minutes, or until the eggs are set and the top is slightly golden. Check doneness by inserting a knife in the center; it should come out clean.
- Let the omelette cool for a few minutes before slicing. Serve warm.
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