Food & Drink Magazine

Baked Denver Omelette

By Mariealicerayner @MarieRynr
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I think I have really been overdoing it on the carb front lately and so I took advantage of us having leftover ham in the house and lots of eggs to make us a delicious Baked Denver Omelette for our supper tonight.  Not only was it quick and easy to make, but it is also relatively low in fat and pretty healthy all round!
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The recipe is adapted to one I found on Taste of Home and uses everything I have normally got in the house.  You could use canned ham in a pinch or even chopped ham steaks, or if you wanted to make it completely vegetarian, you could just leave the ham out . . . but it's fab with the ham in.  Just sayin'
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I used Kerry Low Low cheddar cheese, to save on calories and fat there.  I also used semi skimmed milk and four kinds of peppers, chopped.  A small onion also . . .  and of course the eggs, which I got on special at the shops for 65p a dozen yesterday.  I know!  And they are free range RSPCA approved!  Score!
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It went together in a flash and was on the table before you could say Jack Rabbit.  I like that.
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A simple salad on the side and a slice of whole wheat toast for me . . .  two for Todd . . . plus I added hash browns to his . . .  and we were both very happy campers.  It went down a real treat for both of us and I liked that I was eating a bit healthier.
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*Baked Denver Omelette*Serves 6Printable Recipe 
Inspired and adapted from a recipe from Taste of Home. 
1/2 large red bell pepper, finely chopped (about 1/2 cup)1/2 large green bell pepper, finely chopped (about 1/2 cup)1/2 large yellow bell pepper, finely chopped (about 1/2 cup)1 small brown onion, peeled and finely chopped2 tsp olive oil1 heaped cup of chopped leftover cooked ham8 large free range eggs, beaten70ml of milk (1/3 cup)salt and black pepper to taste2 ounces strong cheddar cheese, grated (1/2 cup)To serve:  (optional)sliced avocadochopped chiveshot sauce 
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Pre-heat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch square baking dish.  Set aside.  (Can also spray with low fat cooking spray)
Add the oil to a skillet and heat.  Add the chopped vegetables and cook, stirring frequently, over medium heat, until softened.  Remove from the heat.
Beat the eggs together with the milk and seasoning.
Scatter the ham in the bottom of the buttered baking dish.  Top with the cooked vegetables.  Sprinkle with the cheese.  Pour the milk and egg mixture over top.  Bake for 22 to 25 minutes until puffed and  nicely set. 
Cut and serve warm with sliced avocado,a sprinkling of chopped chives and a splash of hot sauce if desired.  Warm buttered toast is also nice.
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I didn't have any chives or avocado so I just chopped up some spring onion and splashed on some hot sauce.  Yum!  T'was very, very good.
Bon Appetit!

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