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Baked Western Omelet

Baked Western Omelet

Yield: 6 servings 1x
Prep: 15 minutesCook: 45 minutesTotal: 1 hour


2 tablespoons extra virgin olive oil

1 cup onion, diced

1 cup bell pepper, diced (any combination of green, yellow, orange or red)

1 tablespoon fresh garlic, minced

3 scallions, whites chopped and greens chopped for garnish

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

8 large eggs

4 ounces baked ham, diced small

1/4 cup chopped cilantro

1/4 teaspoon your favorite hot sauce

1/2 cup sharp cheddar, shredded

Salsa, to serve with the dish


Preheat oven to 350 degrees F.

In a medium saute pan over medium heat, add oil and once hot add onion, bell pepper, garlic and scallion bottoms along with salt, pepper and cumin.

Saute for three minutes and remove from heat to cool.

In a large bowl, beat the eggs and stir in ham, cilantro, hot sauce and cheddar.

Once pan mixture is cool, stir that into the egg mixture.

Spray an 8x8x2-inch casserole dish and pour in mixture.

Find a roasting pan larger in size than the 8x8x2 and place the filled casserole dish into the larger pan. Boil some water and pour it around the edges between the pans to come half way up the sides. This is called a water bath and helps the eggs cook evenly without browning on the sides.

Place in the oven for 35-45 minutes or until the tip of a paring knife comes out clean.

Carefully remove from the water bath (the steaming water will be very hot!), let the casserole dish stand for five minutes then cut into six portions.

Serve each portion with two tablespoons of (optional) Restaurant-Style Salsa and sprinkle on the chopped scallion greens as garnish.

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© Author: A Family Feast
Cuisine: Southwestern, Mexican Method: baked