Baked Denver Omelet

Here's a great technique for making an oven-baked omelet that will feed six nicely (twelve if you double the recipe).  I love the simplicity of being able to stir everything together, pour it in a casserole dish, and pop it in the oven to cook rather than having to stand at the stove top, cooking one omelet at a time.  

Some folk disagree about which ingredients are acceptable to include in a Denver Omelet, but most agree that ham, green bell pepper, and onion are a must.  This version also includes cheese which my family considers a mandatory omelet ingredient.  Feel free to adjust to suit your family's taste.

To begin, crack 8 large eggs into a mixing bowl.

Then you're going to need to add a little half and half (whole milk, cream, or evaporated milk work well too).

Add finely chopped onions and green bell pepper.

Of course no omelet is complete without a little cheese.  Cheddar is traditional, but feel free to use whatever you like - even mix a couple of cheeses together.  Cheddar and Mozzarella are a good combo.  I also like Mexican blends.  Monterey and Colby Jack are awesome.  Pepper Jack and Sharp Cheddar rock my world.  You get where I'm going - use what you like.

And don't forget about the ham.

And a touch of salt and pepper.

Whisk together the eggs and half and half.

My favorite whisk to use with eggs is a flat whisk.  I can't believe how much faster the flat tines mix the eggs together than a traditional whisk.  

Less sloshing in the bowl too.

Ta-Da!

Ok, add the chopped onion and pepper.

The cheese...

The ham...

And lastly, kosher salt and ground black pepper.

Mix, mix, mix.

Pour into a 7x11-inch oven-safe casserole dish that's been sprayed with non-stick cooking spray.  To feed a larger crowd, you can double the recipe and bake it in a 9x13-inch casserole dish.

Bake in a preheated 400F oven for about 25 minutes.

You'll know the omelet is done when a knife inserted in the center comes out clean.

Done!

We like to enjoy it drizzled with Sriracha.   

Nom, nom, nom.... mmmmmmm!

Items used to make this recipe:

(affiliate links)

• flat whisk https://amzn.to/32KzSDH

• 7x11 casserole dish https://amzn.to/3HgmG8I

• 9x13 casserole dish (double recipe) https://amzn.to/3re8oQi

• baking spray https://amzn.to/34ip5RB

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Baked Denver Omelet

Makes 6 servings (3 1/2-inch square)

Printable Recipe

Ingredients

• 8 large eggs

• 1/2 cups half and half (or whole milk, evaporated milk, heavy cream, etc).

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped green bell pepper

• 4 ounces shredded cheddar cheese

• 1 cup chopped leftover cooked ham

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400F and prepare a 7x11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside.

2. In a large mixing bowl, whisk together eggs and half and half.

3. Add remaining ingredients and stir well to combine.

4. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean.

5. Cool for 5 minutes before cutting and serving.

Note

• To double recipe, bake in a 9x13-inch casserole dish and extend the cooking time by a few minutes.   adapted from Taste of Home.

Lox, Eggs, and Onions

You don't need to live in the big city to enjoy Lox, Eggs, and Onions.  This diner classic is super simple to make and bumps up ordinary scrambled eggs to something simply spectacular.  Here's how to make it.

Start by melting some butter in a large skillet.

Add a sliced onion and sprinkle with a little kosher salt and freshly cracked black pepper.

Stir frequently over medium-low heat until the onions reach the level of caramelization you like.  I wish you were here so you could smell the deliciousness.

I actually like my onions caramelized a little more than this, but I can't stand it, the smell is so good.  I'm too impatient to wait any longer so I'll move to the next step.

Lower the heat and add the beaten egg.  

Immediately start stirring and continue stirring until the eggs are almost done.

We're getting close!  Another 30 seconds and the eggs will be ready for the smoked salmon.

Yep, time for the salmon.  Stir everything together for about 30 seconds and it'll be time to dig in.

Sprinkle with chopped chives and serve straight up or on toast.  Then sit back and dream about the next time you can enjoy this awesome yumminess.  You're welcome. 

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3GfVs0G

• silicone spoonula https://amzn.to/3IGLBCG

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Lox, Eggs, and Onions

Printable Recipe

Makes 4 servings

Ingredients

• 1 tablespoon unsalted butter

• 1 medium onion, thinly sliced

• kosher salt and freshly ground black pepper

• 8 large eggs, beaten

• 4 ounces smoked salmon, chopped

• chopped chives for garnish

Directions

1. In a large skillet over medium-low heat, melt butter and add onions, salt, and pepper.

2. Stirring fre butter, stirring frequently, until the onions reach the level of caramelization you like (mine took about 15 minutes).

3. Lower heat to low and add beaten eggs, stir constantly until the eggs are almost done to your liking.

4. Add smoked salmon and stir to combine.

5. Remove from heat and sprinkle with chopped chives. Serve immediately.