Baked Denver Omelet With Bacon Food

BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees. Lightly grease a 9-inch square pan.
• In a large bowl, whisk together eggs and milk. Stir in remaining ingredients. Pour egg mixture into prepared pan.
• Bake until golden brown and puffy, about 23 minutes. Serve warm.

BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

OVEN BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
• Pour into a greased 9x9 inch pan. Bake for 25 minutes or until golden brown.

THE DENVER OMELET

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

OVEN DENVER OMELET

Steps:

• In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

DENVER OMELET SALAD

Steps:

• Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes., In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

BAKED DENVER OMELET WITH BACON

Steps:

• Preheat oven to 400ºF. Cut 4 of the bacon slices in half; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Crumble remaining 4 bacon slices. Add to egg mixture along with the cheese, peppers and onions; mix well.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until center is almost set. Top evenly with reserved bacon slices. Bake an additional 5 min. or until knife inserted in center comes out clean.

SPICY BAKED DENVER OMELET

Steps:

• Preheat oven to 350 degrees. Spray a 10-inch round baking dish with cooking spray. Set aside.
• Heat butter over medium heat in a skillet or saute pan. Add the onion, red and green bell pepper and cook 3-4 minutes just to soften.
• Add the jalapeno and cook for 30 seconds.
• Season vegetables with salt and black pepper. Transfer to the prepared baking dish and let cool slightly.
• Add the diced ham and cheeses and stir to distribute evenly.
• Whisk eggs and milk (or half-and-half) together. Pour over the vegetable-ham-cheese combination.
• Bake for 30-40 minutes or until set and lightly browned on top.
• Cut into 6 to 8 wedges and serve.

CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET

Steps:

• Heat oven to 350 degrees (set oven rack to second-lowest position).
• Butter an 8-inch square baking dish.
• Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
• In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
• Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
• Bake uncovered for about 20 minutes or until the eggs are set in the center.
• Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.

BAKED DENVER OMELET

Steps:

• Preheat your oven to 400°F (205°C) and generously grease an 8x8 baking dish.
• Bring a large skillet or frying pan to medium heat and melt the butter. Add the diced onion, green bell pepper, and red bell pepper and saute until softened or about 5 minutes. Add the diced ham and continue to saute with the vegetables for an additional 4-5 minutes until lightly browned. Remove from heat.
• In a large mixing bowl, beat the eggs and milk until well combined. Season with salt and add the cheddar cheese, then stir in the sauteed ham, onion, and peppers. Transfer the omelet mixture to your prepared baking dish.
• Bake at 400°F (205°C) for 25-30 minutes, or until the omelet is puffy, golden brown, and no longer jiggles in the middle. Remove from the oven, cut, and serve immediately.

DENVER OMELETTE BAKED IN THE OVEN

Steps:

• Preheat oven to 400°F.
• In a large bowl, beat eggs and cream until light and fluffy.
• Stir in cheese, ham, green pepper and onions.
• Butter a 9" x 9" oven proof casserole dish and pour in the egg mixture.
• Bake in preheated 400 F oven for 25 minutes or until golden brown on top.
• Let sit for 5 minutes before cutting.
• Cut into pieces and serve hot.