- Olive oil 1/4 tsp, for greasing the baking dish
- Chicken ham 100 g, cut in to small cubes
- Olive oil 2 tsps
- Red bell pepper 1/4 cup, cut in to small cubes
- Green bell pepper 1/4 cup, cut in to small cubes
- Yellow bell pepper 1/4 cup, cut in to small cubes
- Onion 1/4 small, finely chopped
- Cheddar Cheese 1/2 cup, roughly grated
- Eggs 4 large • 130 kcal
- Full fat milk 1/4 cup
- Salt 1/4 tsp • 1 kcal
- Black pepper powder 1/2 tsp
Baked Denver Omelet is a super easy and very filling egg dish that involves almost no cooking skills yet can be the show stopper brunch preparation! This baked Denver omelet is fairly high in protein and the vegetables will add both color and nutrition to a regular egg dish.
This is one such preparation likes of which you may have seen many times on the super fast cooking videos of your facebook and twitter account. Just prepare this dish, store in a microwave safe container, and microwave it the next day before you wish to eat it…. So, prepare this dish at least once in a week and your breakfast is sorted for a couple of days without you getting bothered about what to cook and tackle the usual morning time crunch issues.
How to make Baked Denver Omelet
Preheat the oven to 180 degrees C and grease the baking dish nicely with olive oil. Evenly layer the ham cubes over the greased baking dish. Keep aside. In a non stick pan, add the olive oil and heat it on medium flame. Add the red bell pepper, green bell pepper, yellow bell pepper, and chopped onion to the hot oil and cook the vegetables for 2 to 3 minutes or until the vegetables are a little tender.
Transfer the sautéed vegetables over the ham cubes and roughly spread it evenly over the baking dish. Whisk all the eggs in another bowl until little frothy. Beat in milk to the beaten eggs and season with the salt and black pepper powder. Whisk it again until the mixture is well blended. Pour the egg mixture over ham and vegetable mixture in the baking dish. Evenly sprinkle the grated cheese in to the baking dish over the various layers of vegetables and protein. Transfer the baking dish to the oven and bake for 10 minutes or until the eggs cook and turn golden brown on top. Serve and enjoy!
Make sure to not over bake the omelet else the dish will become tough and rubbery. You may add a couple more vegetables of your choice to the dish to increase the nutritional quotient of the preparation. You may also replace the onion with spring onion, if desired.
Nutritional information (per serving): 210 Calories, 14.5g Total fat (5.6g Saturated fat, 1.5g Polyunsaturated fat, 5.7g Monounsaturated fat), 214.2mg Cholesterol, 668.4mg Sodium, 202.5mg Potassium, 5.5g Total carbohydrates (0.7g Dietary fiber, 3.5g Sugars), 15.7g Protein