There’s something so charming about farm fresh eggs. The unusual hues, the imperfect shapes, the rich yolks inside. They’re locally and responsibly grown, and they’re just simply the best!
A dear friend at our church started raising chickens over a year ago. Because she is so caring and kindhearted, she shares her eggs with families within the church. Each dozen is such a blessing, and my family is always so delighted to receive them.
These beauties were calling my name this morning when I was plundering the fridge trying to draw a little inspiration on what to cook for the day. My first thought was to fix my favorite egg salad recipe, but I decided to use up a few other fresh ingredients that I had lying around.
I had some bell peppers that needed to be eaten, so I knew right away that an omelette would definitely be in store. I really love to make omelettes because there’s so much room to get creative with the ingredients. You can add just about anything you like and it’ll be delicious! For this recipe, I wanted to calm it down a little and keep it simple, so I knew an oven baked Denver Omelette would be perfect!
Denver omelettes, sometimes known as Western omelettes, are typically filled with diced ham, bell peppers and onions, so that’s exactly what I did with this dish. I added some garlic to give it a little more “oomph”. I think it’d be really fun to add in a pop of color with yellow and red peppers, too!
The ingredients were super easy to whip up quickly, and I happily served myself a nice big slice of omelette-y bliss in just 30 minutes! The eggs were cooked perfectly. They were nice and fluffy, and a little bit of a crust formed right around the edges. Mmmm!
My husband really loves when I fix this dish. We don’t see this as only a breakfast/brunch dish. We have made it for supper quite a few times! It’s also great heated up as leftovers. I’ve even had it with a smidge of syrup drizzled over it. Divine!
I believe it was the farm fresh eggs that really made this omelette so darn delicious and satisfying. If you can ever get your hands on locally grown eggs, do it! Not only are they pretty to look at, but they’re also great to eat and great for you! 😉
Oven Baked Denver Omelette
- 8 eggs
- 1/2 cup diced ham
- 1/4 cup milk
- 1/2 small sweet onion chopped
- 2 tbs butter
- 1/2 small green bell pepper chopped
- 1/2 cup shredded cheese I used mild cheddar
- 1/2 tsp minced garlic
- 1/4 tsp cayenne pepper optional
- Dash of salt and pepper to taste
- Preheat oven to 400 F
- In a large skillet, melt butter and add chopped onion and bell pepper. Cook until soft - roughly 5 minutes.
- Add garlic and cayenne pepper - stir together. Remove from heat.
- In a large mixing bowl, beat eggs and milk together. Add in ham, cheese, peplper mixture, salt and pepper.
- Spray a 10 inch round baking dish with non-stick cooking spray.
- Pour mixture into dish.
- Bake for 25 minutes, or until the eggs have browned and are nice and fluffy.
Tried this recipe?
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How do you like to eat your omelettes? Do you like to add cool ingredients, or do you prefer to keep it simple? I’d love to hear your take on them!
Shae McCullough says
Awesome. I am going to try this recipe for the boys. I love the picture of the eggs.
Karen Merritt says
I know this is good! Glad you added a little garlic….heart healthy….love your posts and great exciting giveaways!!!!!
Those eggs look beautiful and I don’t do omelettes because they break apart on the stove but never though of using the oven.