Description
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.
Ingredients
- 8 Large Eggs
- ½ cups Half-and-half
- ¼ cups Finely Chopped Onion
- ¼ cups Finely Chopped Green Bell Pepper
- 4 ounces, weight Shredded Cheddar Cheese
- 1 cup Chopped Leftover Cooked Ham
- ½ teaspoons Kosher Salt
- ½ teaspoons Ground Black Pepper
Preparation
Preheat oven to 400ºF and prepare a 7×11-inch oven-safe casserole dish by spraying it with nonstick cooking spray; set aside. In a large mixing bowl, whisk together eggs and half-and-half. Add remaining ingredients and stir well to combine. Pour mixture into prepared casserole dish and bake about 25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before cutting and serving.
Note: To double recipe, bake in a 9×13-inch casserole dish and extend the cooking time by a few minutes.
Recipe adapted from Taste of Home.
