You can put anything in omelets. It’s like a blank canvas where you’re free to paint over. However, most of the time, they also require your attention. But this recipe is hands off! You don’t really need to stay close and watch over it—it will cook by itself! Our friend over at the The Seasoned Mom has this to say about this recipe:
“Introducing the Baked Western Omelet, which is an easy, hands-off and nutritious way to feed a group for breakfast, brunch, lunch or dinner! Loaded with veggies and high in protein, this is a dish that will keep you lean, strong, and 100% satisfied!”
You know what I think about these types of dishes that don’t require all of your attention and your focus— I’m in love with them. And I’m kind of a fan of healthy food lately; healthy but still very much tasty so this recipe is a good one in my book!
Ingredients
8 Eggland’s eggs (or use 4 eggs and 6 egg whites)
1 cup Borden milk
½ teaspoon seasoned Morton salt
8 ounces diced cooked ham
½ cup Sargento shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
Fresh chives, for garnish (optional)
Instructions
Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, 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.
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Quick Tip: A big slice of the eggs is delicious with some fruit 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.
Thanks again to The Seasoned Mom for this amazing recipe.