Easy Oven Western Omelet

Lynn demonstrates how to make a great breakfast, brunch, lunch or dinner omelet.  You can change this up with different vegetables, meats, etc. to make it your own.  From Parade Magazine.  Makes 10 servings.


  • 4 green onions, thinly sliced
  • 1/4 cup red bell pepper, diced*
  • 1/4 cup orange bell pepper, diced*
  • 2 Tablespoons butter
  • 10 large eggs
  • 1 cup half & half
  • 3 Tablespoons sour cream
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 8 ounces cooked ham, cubed or diced
  • 2 cups shredded Monterey Jack cheese

Preheat oven to 350°.  Spray a 2 quart baking dish with cooking spray and set aside.

In a small saucepan, melt the butter and sauté the sliced green onions, red bell pepper and orange bell pepper.  Season with seasoned salt and black pepper to taste.  Sauté for about 2 minutes or until softened.

In a blender, blend together the eggs, half & half, sour cream, seasoned salt, black pepper and nutmeg.

Pour 1/2 of the egg mixture into the prepared baking dish.  Sprinkle evenly with the cooked green onions, bell peppers and diced ham.  Top with 1 cup of the shredded cheese.  Pour the remaining eggs on top.

Bake for 40 minutes then sprinkle with the remaining 1 cup of the Monterey Jack cheese.  Continue to bake for another 5-10 minutes until the center is set when gently shaken.  Rest for 5 minutes before serving.

*Can substitute green or yellow bell peppers if desired.

* Link to Vitamix Blender

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Lynn's Recipes | August 2015

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