🧺 INGREDIENTS needed to make Oven Baked Denver Omelette

8 large eggs
½ cup milk (whole or 2% works best)
1 cup cooked ham, diced small
½ cup green bell pepper, finely chopped
½ cup red bell pepper, finely chopped
⅓ cup yellow onion, finely diced
1 cup shredded cheddar or Colby-Jack cheese
1 tablespoon olive oil or butter
½ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of paprika or garlic powder

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Instructions

🥄 DETAILED STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 375°F and grease an 8×8-inch baking dish. This size gives the eggs enough depth to bake evenly without drying out.

1. Heat olive oil or butter in a skillet over medium heat. Add the onion and bell peppers and cook for 3–4 minutes until softened and fragrant. This step removes excess moisture and prevents a watery omelette.

1. Add the diced ham and cook for 1–2 minutes, just until warmed through. Remove from heat and let the mixture cool slightly so it doesn’t scramble the eggs.

1. In a large bowl, whisk the eggs, milk, salt, pepper, and any optional seasoning until fully blended and lightly aerated.

1. Spread the ham and vegetable mixture evenly in the baking dish, then sprinkle the cheese over the top.

1. Pour the egg mixture over the fillings. Gently tap the dish on the counter to release air pockets and help the eggs settle evenly.

1. Bake uncovered for 25–35 minutes, until the center is just set and a knife inserted comes out clean. The eggs should jiggle slightly but not look wet.

1. Let rest for 5 minutes before slicing. This final set improves texture and keeps the slices intact.