Go Back
Baked Western Omelet

Baked Western Omelet

Discover the incredibly simple and satisfying Baked Western Omelet, a recipe perfect for busy mornings or stress-free brunch gatherings lacking oven-time constraints! This baked delight delivers all the classic Western omelet flavors with minimal hands-on cooking, making it a go-to for weeknight dinners too.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk whole milk or 2% recommended for richness
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup diced cooked ham or diced leftover cooked ham
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup shredded cheddar cheese or your favorite melting cheese
  • 1 tablespoon butter or cooking spray for greasing the baking dish

Equipment

  • Oven-safe baking dish (8x8 inch square dish or 9-inch pie plate)
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a small oven-safe baking dish (an 8x8 inch square dish or a 9-inch pie plate works well) with butter or cooking spray. This step is crucial to prevent sticking and ensure your Baked Western Omelet slides out beautifully.
    1 tablespoon butter or cooking spray
  2. In a medium bowl, crack the 6 large eggs. Add the 1/4 cup of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk vigorously until the yolks and whites are completely combined and the mixture is slightly frothy. This aerates the eggs, contributing to a lighter, fluffier baked omelet.
    6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper
  3. Gently fold the diced cooked ham, finely chopped green bell pepper, and finely chopped red onion into the whisked egg mixture. Ensure the vegetables and ham are evenly distributed throughout the eggs for consistent flavor in every bite.
    1/2 cup diced cooked ham, 1/4 cup finely chopped green bell pepper, 1/4 cup finely chopped red onion
  4. Sprinkle the shredded cheddar cheese over the egg and filling mixture. You can either gently stir it in for an evenly dispersed cheesy omelet, or you can sprinkle it on top just before baking for a melted golden crust.
    1/4 cup shredded cheddar cheese
  5. Pour the entire egg mixture into the greased baking dish. Try to spread the fillings evenly if they've settled to the bottom of the bowl.
  6. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown and slightly puffed. A knife inserted into the center should come out clean.
  7. Once baked, carefully remove the Baked Western Omelet from the oven. Let it rest in the dish for about 5 minutes before slicing and serving. This allows the omelet to firm up slightly, making it easier to cut and preventing it from falling apart.

Notes

Storing Leftovers: Refrigerate in an airtight container for up to 3-4 days. Freezing: Wrap portions tightly and freeze for up to 2-3 months. Reheating: Oven/Toaster Oven (350°F/175°C for 10-15 mins) or Microwave (30-60 seconds). Thaw frozen omelets in the refrigerator overnight before reheating.