This easy, low-carb and family friendly Baked Denver Omelet serves 8 and is ready in under an hour! Bonus that it’s great reheated and even makes an awesome dinner. The Western flavors of this omelet pair well with a garnish of sour cream and avocado. Store leftovers in the fridge for an easy grab-and-go breakfast. It will keep for up to 4 days.
- 2 tablespoons salted butter
- 1/2 pound ham, diced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese (about 4 ounces), divided
- 10 large eggs
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 350 degrees and grease a 1 1/2 to 2-quart oval baker or a 9 by 13-inch baking dish.
Melt the butter in a large skillet over medium heat. Once hot, add the ham and saute until browned and crispy, about 2 minutes.
Add the bell peppers and onions and continue to cook, stirring frequently, until tender, 3 to 4 more minutes. Spread the ham and vegetables in the greased baking dish. Sprinkle with half of the cheddar cheese.
In a large bowl, whisk together the eggs, cream, salt and pepper. Pour the egg mixture over the ham and vegetables in the baking dish. Sprinkle the top with the remaining cheese.
Bake for 35 to 40 minutes, until the center is cooked through. Remove from the oven and let cool for 5 minutes before serving.
Yield: 8 servings
Serving Size: 1/8 omelet
Calories per serving: 281
Fat per serving: 19
Carbs per serving: 4
Protein per serving: 16