|Baked Denver Omelet: top left: ready to go in the oven; top right: baked |
and bottom two pics is my piece sprinkled with basil
The Denver (or Western) Omelet has always been a favorite of mine. This omelet consists of eggs, ham, onions, bell pepper, and cheese. I never had a baked version and so, here it is. It was easy to put together and the results were amazing! If you want a vegetarian version, just substitute the ham with 1 cup of chopped mushrooms.
2 tablespoons Butter
½ Large Onion, chopped
½ of 1 (each) Green and Red Pepper, chopped
1 cup Cooked Ham, diced
8 Extra Large Eggs
¼ cup Milk
½ cup Shredded Cheddar Cheese
Cracked Black Pepper
|Ingredients coming together|
Heat oven to 400 degrees.
Grease a 10-inch round pie plate. (I used a glass Pyrex pie plate)
Melt butter in a large skillet over medium heat.
Add onion, red and green bell pepper and cook until softened, about 5 minutes.
Stir in chopped ham for about 5 minutes until heated.
Cool for 5 minutes.
In a medium size bowl, lightly beat eggs with milk. Stir in ham mixture, cheese, and season with salt and pepper.
Pour into prepared pie plate and bake until eggs are puffed up and browned, about 20-25 minutes.
Let set for 2 to 3 minutes before serving.
Sprinkle with basil if desired.
The Baked Denver Alaska recipe is from, All Recipes Magazine: (http://armagazine.com/denver-omelet).