Oven Denver Omelet

"You can make this the night before and it will be ready to put in the oven in the morning. It's a nice light, fluffy omelet."
 
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photo by diner524 photo by diner524
photo by diner524
photo by Rhonda J photo by Rhonda J
photo by WiGal photo by WiGal
photo by NorthwestGal photo by NorthwestGal
photo by Fantastical Sharing photo by Fantastical Sharing
Ready In:
40mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Beat eggs and half and half until light and fluffy.
  • Stir in the cheese, ham, green pepper,onion and parsley.
  • Pour into a greased 9in square baking dish.
  • Bake at 400* for 25 minutes or until set.

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Reviews

  1. Excellent, tasty and easy recipe. I wanted to use up some leftover ham and this fit the bill perfectly. I had overnight guests and made this dish - it was very quickly gobbled up and everyone commented one how tasty it was. Thanks!
     
  2. I made two large 9x13 pans of this for the 15 people I had over for Mother's Day brunch. Everybody loved it and it was so easy because I did all of the work the night before. I varied the recipe a little by using bacon instead of ham, I omitted the pepper but added chives and tomatoes. Definitely a remake!
     
  3. This receipe was really easy and tasted great. I also added celery and tomatoes in the morning before I cooked it. Was wonderful!!!
     
  4. This year for Thanksgiving we rented a house and my entire family joined us. This was our most delicious Thanksgiving morning breakfast. I have made many a breakfast casserole (our Christmas morning tradition) and this was so much easier. I doubled the recipe and baked it in a 9X13 pan. It took about 15 minutes longer to bake. It was enjoyed by all and definitely made the kitchen less crazy. Thanks.
     
  5. Doubled the recipe and bake in a 9X13 pan. It took about 15 minutes longer to bake./Made with spam and non fat milk. Delicious!/Used 2% milk instead of cream and add some salt & pepper./After cooking add some salsa and sour cream on top of servings.
     
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Tweaks

  1. Doubled the recipe and bake in a 9X13 pan. It took about 15 minutes longer to bake./Made with spam and non fat milk. Delicious!/Used 2% milk instead of cream and add some salt and pepper./After cooking add some salsa and sour cream on top of servings.
     
  2. Wanted something different for breakfast so decided on this recipe. I used 2% milk instead of cream and 1/2 cup of green pepper as I didn't have any onions but did add some onion powder. I added some pepper and next time would add some salt too. I also didn't have any ham. This is a very versitale recipe. You can add whatever you have on hand. Mine took a bit longer to cook- it took 30 minutes but I did use an 8x8 pan. We all enjoyed this for breakfast.
     
  3. MizzNezz you always have the best recipes! This was no exception! We followed the directions pretty closely, although we used green onions instead of regular, and sprinkled some cheddar cheese on top before putting in the oven (it formed a nice cheesy top crust). We had to bake 5-10 minutes longer than directed, because the middle was not quite set at first. We loved this though (both for taste and how easy it was to make), and will be making it often. Thanks again!
     
  4. Easy to put together and very tasty. I halfed the recipe and used Italian seasonings instead of the parsley. I like the idea that it can be put together the night before and baked in the morning. I'll make this often.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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