Side Pannel
Baked Ham and Cheese Omelet
Baked Ham and Cheese Omelet
- Recipe Submitted by maryjosh on 04/13/2020
Ingredients List
- 8 large eggs
- 1 cup milk (I used unsweetened cashewmilk)
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 8 ounces diced cooked ham (bacon or sausage may be substituted)
- 1/4 cup green onions, sliced into thin rounds, plus more for garnishing to taste
Directions
Preheat oven to 350F and spray an 8-inch square baking dish with cooking spray; set aside.
To a large bowl add the eggs, milk, salt, pepper, and whisk to combine.
Add 1 cup cheese, ham, green onions, and stir to combine.
Pour mixture into prepared baking dish.
Evenly sprinkle with remaining 1/2 cup cheese.
Bake for about 55 to 60 minutes (I baked 58 minutes), or until eggs are cooked and omelet is set. Because all ovens and pans vary, start checking at 40 minutes and bake until done.
Garnish with green onions to taste and serve immediately. Omelet is best warm and fresh but extra will keep airtight in the fridge for up to 4 days; reheat gently.
To a large bowl add the eggs, milk, salt, pepper, and whisk to combine.
Add 1 cup cheese, ham, green onions, and stir to combine.
Pour mixture into prepared baking dish.
Evenly sprinkle with remaining 1/2 cup cheese.
Bake for about 55 to 60 minutes (I baked 58 minutes), or until eggs are cooked and omelet is set. Because all ovens and pans vary, start checking at 40 minutes and bake until done.
Garnish with green onions to taste and serve immediately. Omelet is best warm and fresh but extra will keep airtight in the fridge for up to 4 days; reheat gently.
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