Description
Baked western omelet combines eggs, ham, peppers, and cheese in a dish that bakes instead of flipping. It turns out fluffy and easy to prepare in about 20 minutes.
Ingredients
Scale
Vegetables and aromatics:
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 tablespoon fresh garlic, minced
- 3 scallions, whites chopped and greens chopped for garnish
- 1/4 cup chopped cilantro
Eggs and dairy:
- 8 large eggs
- 1/2 cup sharp cheddar, shredded
Cooking fat, seasonings, and proteins:
- 2 tablespoons extra virgin olive oil
- 4 ounces baked ham, diced small
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon your favorite hot sauce
- Salsa, to serve with the dish
Instructions
- Heat your oven to 350 degrees fahrenheit before you begin any prep work.
- Pour 2 tablespoons of extra virgin olive oil into a medium saute pan set to medium heat and let it warm for about 1 minute.
- Once your oil is hot, add 1 cup of diced onion, 1 cup of diced bell pepper, 1 tablespoon of minced fresh garlic, and the white parts from 3 chopped scallions to the pan.
- Sprinkle in 1 1/2 teaspoons of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1 teaspoon of ground cumin over your vegetables.
- Let everything cook together for 3 minutes at medium heat, then pull the pan off the burner so your vegetables can cool down completely.
- Crack 8 large eggs into a large bowl and beat them together until well combined.
- Stir 4 ounces of diced baked ham, 1/4 cup of chopped cilantro, 1/4 teaspoon of your favorite hot sauce, and 1/2 cup of shredded sharp cheddar into your beaten eggs.
- Once your cooled vegetable mixture has reached room temperature, pour it into your egg mixture and stir everything together until distributed evenly.
- Spray an 8x8x2-inch casserole dish with cooking spray and transfer your combined mixture into it.
- Set your filled casserole dish inside a larger roasting pan, then pour hot water around the outer edges between both pans until it reaches halfway up the sides of your casserole dish to create a water bath.
- Carefully place your water bath setup into the preheated 350-degree oven for 35 to 45 minutes until a paring knife inserted in the center comes out clean.
- Remove your casserole from the water bath using caution since the steam is extremely hot, then let it rest for 5 minutes before cutting it into 6 equal portions.
- Plate each portion and top it with 2 tablespoons of salsa if you choose, then finish with a sprinkle of the reserved green scallion pieces for color and freshness.
Notes
- Let your sautéed vegetables cool completely before mixing them with the eggs, or the heat will start cooking the eggs prematurely and create an uneven texture.
- The water bath is essential for getting a creamy, evenly cooked omelet without dry edges, so don’t skip this step even though it takes a bit of extra effort.
- Test for doneness by inserting a knife near the center rather than at the edges, since the middle takes longest to set and that’s your true indicator of when it’s ready.
- This dish reheats beautifully in a 325-degree oven for about 10 minutes, making it practical for serving guests or preparing ahead for breakfast gatherings.
- Prep Time: 8 minutes
- Cook Time: 35-45 minutes
- Category: Keto
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 280 mg