Baked Omelet

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1 Tbs butter
1 cup sliced green onions or chopped yellow onion
2 Tbs chopped green pepper
1 cup chopped tomatoes
7 eggs
3/4 to 1 cup milk
Salt and pepper
1 cup diced ham
1 cup shredded cheddar cheese, or cheddar and Monterey Jack mixed


In skillet melt butter and fry chopped ham until lightly browned.
Add onion and green pepper and cook and stir for 1 minute.
Add tomatoes, cook just until warm.
Place in oil sprayed 2-quart glass baking dish.
Beat eggs; add milk. Pour over ham and vegetables.
Bake at 350 degrees for 20 minutes or until eggs are set.
Sprinkle ham and cheese on top and bake until cheese is melted. Serves 5.

TIP: Double recipe for 10 servings, bake in 9×13-inch baking dish.

Baked Potato Omelet: Add 1 to 2 cups sliced cooked or canned potatoes with vegetables and ham in baking dish.