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    You are in: Home / Recipes / Denver Omelette Baked in the Oven Recipe
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    Denver Omelette Baked in the Oven

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 31, 2009

      Yummy! The bomb, super fluffy! Best way to make an omelette! I added Heavy Whipping Cream instead of the half and half, and used polish sausage instead of the ham. Topped with hot Picante sauce, easy and very good! Thanks!

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    • on August 30, 2009

      Excellent! Easy to make. I didn't have any half and half, so I substituted 1/2 TBSP of butter (melted) and added enough milk to make 1/2 cup. Delicious! Thanks!

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    • on November 30, 2008

      Delicious and so easy! I halved the recipe and cooked in a 9 by 5 pan, and it worked perfectly. Served with hash browns for a wonderful brunch.

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    • on July 06, 2007

      Just scrumptious. I was a little wary about this recipe at first, b/c it doesn't call for salt or black pepper. That's b/c it doesn't need it...b/w the ham and the cheese, the dish is well-seasoned as is. I halved the recipe, baked in a square casserole dish for 20 minutes, turned off the oven, sprinkled a handful of shredded cheddar cheese on top, and popped back into the still-warm oven for another five minutes. So flavorful and filling. Thanks for posting!

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    Nutritional Facts for Denver Omelette Baked in the Oven

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.5
     
    Calories from Fat 310
    68%
    Total Fat 34.5 g
    53%
    Saturated Fat 17.0 g
    85%
    Cholesterol 510.8 mg
    170%
    Sodium 391.4 mg
    16%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.8 g
    7%
    Protein 30.0 g
    60%

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