Description
A hearty baked omelette, loaded with ham, peppers, and cheese. Perfect for brunch or a satisfying breakfast.
Ingredients
Units
Scale
- 8 large eggs
- 1/4 cup milk
- Salt
- Pepper
- 1/4 tsp ground oregano
- 2 tsp (10 ml) extra virgin olive oil
- 1 small diced yellow onion
- 1 scallion chopped
- 1 large bell pepper seeded and diced
- 1 cups (237 ml) diced honey ham steak
- 1 cups (237 ml) shredded swiss cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper; set aside.
- Add olive oil to a 10-inch cast iron or non-stick skillet and heat over medium-high heat.
- When the oil is hot, add the onion and bell peppers; season with salt and pepper.
- Cook the onion and pepper mixture for about 5 minutes, or until softened, stirring occasionally.
- Add the diced ham and cook for another minute.
- Top the ham and vegetables with the egg mixture, then sprinkle with shredded cheddar cheese and scallions.
- Place the skillet in the oven and bake for 22–25 minutes, or until the omelet is set and the top is golden.
Notes
- For a richer flavor, use a combination of Gruyère and cheddar cheeses instead of just Swiss and cheddar.
- To prevent the omelette from becoming rubbery, don’t overbake it. Start checking for doneness at 20 minutes.
- Leftover omelette can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 omelette
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 250