Love the taste of eggs, but don’t love standing over the stove to flip, stir, or babysit them as they cook? Introducing the Baked Western Omelet, which is an easy and healthy way to serve eggs to a crowd! Perfect for breakfast, brunch, lunch or dinner!
High protein, low carb, and loaded with veggies, beef and cheese, this Denver Omelet will keep you happy, fit and satisfied!
THIS BAKED OMELET IS AN EASY WAY TO PREPARE EGGS
I am always on the hunt for fast and simple ways to prepare eggs, since our mornings are usually too hectic for me to stand in the kitchen making one omelet after another until our entire family is fed. Instead, I rely on casseroles and other make-ahead options that are easy to throw together and then can be popped in the oven when we’re ready to eat.
Baked egg dishes are always popular for holiday brunches, but I also love to enjoy them as a light dinner year-round…especially in the summer when you don’t want to go to bed with a heavy bowl of pasta weighing down your tummy!
WHAT IS A WESTERN OMELET?
An omelet (or omelette) is a dish made from beaten eggs that are fried in a pan with butter or oil (but not stirred, like scrambled eggs). The omelet is usually folded around a variety of fillings, such as the Western Omelet, which typically includes diced ham, onions and bell peppers. The Western Omelet is also known as a Denver Omelet or a Southwest Omelet
As I mentioned above, this version of the omelet is baked in the oven, rather than fried, for a faster and easier way to serve multiple diners at once!
HOW TO SERVE THE OMELET:
A big slice of the omelet is delicious with a fruit salad or toast on the side, but we also love to tuck a square inside a biscuit, bagel, or wrap to make a delicious breakfast sandwich at any time of day.
Bonus points if you top it with a slice of cheese and heat it up until it’s all warm and gooey!
For a more savory, light side, try serving a simple green salad with your omelet.
COOK’S TIPS AND RECIPE VARIATIONS:
This recipe yields 4 very large slices, or 6 moderately sized slices. If you’re including the omelet as a part of a larger brunch, you can cut smaller squares and even get 9 servings from the pan.
Lighten it up! For a lower-calorie, lower-fat meal, try omitting some of the egg yolks and adding additional egg whites in their place. Nobody will know the difference (trust me!).
I recommend using 2% milk, whole milk, or cream in this recipe. The fat in the milk gives the egg custard the best texture.
Reheat the leftover casserole by placing a slice on a microwave-safe plate and heating in the microwave for about 1 minute.
Want to prep ahead? You can prepare the omelet in advance, bake the dish as instructed, and cool the casserole to room temperature. Serve the omelet at room temperature (like a quiche), or reheat the omelet in a 325 degree F oven just until warmed through (about 10-15 minutes).
You can freeze leftovers, too! The eggs and vegetables will release some liquid when thawed, so be sure to place the slices on paper towels in the refrigerator (or on a plate) to absorb this excess moisture. Reheat a thawed omelet according to the instructions above.
Alternative ingredients to add to your egg omelet: The classic Western (or “Denver”) omelet usually includes bell peppers, onion, ham, and cheese, so that’s exactly what I did here. However, you can feel free to play around with the ingredients and pick all of your favorites – bacon or sausage, Swiss or American cheese, and any fresh veggies that you might have on hand.
Cooking for a larger group? Double the ingredients and bake the omelet in a 9 x 13-inch pan. You may need to extend the baking time by 5-10 minutes.
Baked Western Omelet RECIPE
- 8 eggs (or use 4 eggs and 6 egg whites)
- 1 cup 2 % milk (or sub with whole milk or cream)
- ½ teaspoon seasoned salt
- 6 ounces (about ¾ cup) diced cooked beef
- ½ cup shredded cheddar cheese
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped red bell pepper
- Optional garnish: chopped fresh chives
- Whisk together eggs, milk, and seasoned salt in a large bowl. Stir in beef, cheese, onion, and bell peppers.
- Pour egg mixture into a greased 8-inch-square baking dish.
- Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
- Cut into squares and garnish with chives, if desired.