Baked Denver Omelet
Baked Denver Omelet
Rating: (1 rated)
Recipe Yield: Serves 6

1 tablespoon olive oil
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
8 ounces ham, diced, about 1 1/2 cups, from about 8 slices
10 large eggs
2 cups 2% milk
1 teaspoon salt
Freshly ground black pepper

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray.

In a large skillet, heat a drizzle of olive oil over medium heat. When the oil is hot, add the diced onion, bell peppers, and ham. Cook, stirring frequently, for about 5 minutes, or until the onion turns translucent and the peppers are soft and fragrant. Spread the vegetables in the prepared dish.

Beat the eggs in a large bowl and whisk in the milk. Whisk in the salt and a generous quantity of fresh black pepper. Pour over the vegetables and ham.

Make-Ahead Instructions: At this point the casserole can be chilled then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.

Bake at 375°F for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.

Leftovers will keep, refrigerated, for up to 5 days.

Recipe adapted and reprinted with permission from Not Your Mother's Casseroles by Faith Durand (Harvard Common Press, 2010)

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