Baked Western Omelet #lunch #recipe

Love the taste and the medical advantages of eggs, yet don't love remaining over the stove to flip, mix, or keep an eye on as they cook? Presenting the Baked Western Omelet, which is a simple, hands-off and nutritious approach to encourage a gathering for breakfast, early lunch, lunch or supper!

I am dependably on the chase for quick and basic approaches to plan eggs, since our mornings are typically unreasonably frenzied for me to remain in the kitchen making one omelet after another until our whole family is sustained. Rather, I depend on dishes and other make-ahead choices that are anything but difficult to put together and afterward can be flown in the stove when we're prepared to eat.

Prepared egg dishes are constantly prominent for occasion early lunches, however I additionally love to appreciate them as a light supper all year… particularly in the mid year when you would prefer not to head to sleep with a substantial bowl of pasta overloading your stomach!
Baked Western Omelet #lunch #recipe
Also try our recipe Zucchini Garlic Bites #dinner #recipe


  • 8 eggs or use 4 eggs and 6 egg whites
  • 1 cup milk
  • ½ teaspoon seasoned salt
  • 8 ounces diced cooked ham
  • ½ cup shredded cheddar cheese
  • ½ cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped red bell pepper
  • Fresh chives for garnish (optional)


  1. Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.
  2. Pour egg mixture into a greased 8-inch-square baking dish.
  3. Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
  4. Cut into squares and garnish with chives, if desired.

Read more our recipe Greek Spinach Pie #dinner #recipe #lunch

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