Baked Western Omelet

Photo of a Baked Western Omelet on a wooden tableViva Los Huevos
I spent the President’s Day weekend in Las Vegas. Was I there for the shows, food, and a rollicking good time? Yes and no. I was there for a volleyball tournament which fulfills the good time in part because I love watching my daughter play. The food experience wasn’t all bad. I mean we did eat at a Wolfgang Puck establishment…at 9:30 PM…because tournament play had just ended and that was the quickest and easiest option. (The food was excellent by the way, even though we were exhausted). I admit to thinking we would have free time to go and do some fun stuff in between matches. And, I was looking forward to maybe seeing a show or a concert and eating some fabulous food.

Alas, it wasn’t meant to be.

My dreams of finding a great breakfast somewhere to fuel up (Mon Ami Gabi, anyone?) were replaced by the complimentary breakfast provided by our hotel. Don’t get me wrong, I am always down for a free waffle. The smell of cooking waffles at any Hampton Inn will forever remind me of baseball tournaments gone by. And, occasionally, you find a hotel whose breakfast offering is actually quite good. This was one of those times.

I admit I was pretty grumpy that first morning. I had all the plans for the three of us in my head. They were now dashed. And, I was pouting and just going through the motions. This is probably why, instead of my aforementioned free waffle, I chose the omelet. I tend to avoid eggs at hotel buffets because nine times out of ten, they are rubbery and flavorless. Imagine my surprise when I took a bite of omelet and it was really good. Even more surprising because the omelets had been made ahead which can be problematic. My made-ahead-of-time Denver omelet had great flavor and wasn’t dried out or rubbery.

The thought of that omelet stuck with me. Not because it was worthy of a Michelin star, but because it was a fairly simple dish that could have been awful. It really wasn’t. At any rate, it knocked me out of my pity party and got me ready for a long day of cheering. It also led me to look for a similar Baked Western Omelet to make at home when we want an easy breakfast for a volleyball-free weekend…(Does that even exist???)

Baked Western Omelet Recipe
Yields 4 to 6 servings

Ingredients
8 large eggs
1 cup milk
1/2 teaspoon seasoned salt
6 ounces diced cooked ham
1/2 cup shredded cheddar cheese, or pepper jack for some heat
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion, optional
1/4 cup canned diced green chilies, optional

Directions
Preheat the oven to 350° F and put a wire rack in the center.

Combine the ingredients
Whisk together eggs, milk, and seasoned salt in a large bowl. Stir in ham, cheese, onion, bell peppers, and green onions or chilies, if using.

Bake the omelet
Pour the egg mixture into a greased 8-inch-square baking dish.

Bake at 350°F until eggs are cooked and the omelet is set (about 45 minutes to 1 hour).

To serve
Cut into squares and serve.

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