Oven Baked Omelet
A dozen eggs baked in a 9x13 with ham, peppers, and cheddar, cut into squares to feed a table at once. The fillings are cooked first so they do not release water into the eggs.
- Prep15 min
- Cook35 min
- Total55 min
- Serves8
AI-generated illustration
Contains:dairyeggmeat
Ingredients
Method
- Heat the oven to 350 degrees F (180 degrees C) and brush a 9x13-inch (23-by-33-cm) baking dish with 1 tablespoon of the melted unsalted butter.
- Cook the diced ham and red bell pepper in the remaining 1 tablespoon butter in a skillet over medium-high heat for 5 minutes, until the ham browns at the edges and the pepper softens and gives up its water. Raw vegetables put straight into the eggs weep and leave puddles.
- Whisk the large eggs with the whole milk, kosher salt, ground black pepper, and ground mustard for a full minute, until the mixture is a uniform pale yellow and slightly frothy on top.
- Scatter the ham and pepper mixture, the sliced green onions, and 1 cup of the cheddar cheese across the buttered dish, pour the eggs over evenly, and top with the remaining cheese.
- Bake 30 to 35 minutes, until the eggs are puffed and just set and a knife inserted an inch from the center comes out clean while the very middle still looks barely soft. Eggs keep cooking on the counter, so pulling them a touch early is what keeps them tender.
- Let it stand 5 minutes, scatter the chopped chives over, and cut into squares.
Notes
- It can be assembled the night before and refrigerated unbaked; add 10 minutes to the bake time.
- Swap the ham for cooked sausage or crisp bacon, or leave it out and double the vegetables.
