Make Ahead Baked Western Omelet

 

6 to 8 thin slices of deli ham, chopped

1 red bell pepper, diced

1 green bell pepper, diced

A splash of vegetable oil

12 eggs

½ cup (125 mL) of milk

2 cups (500 mL) of grated cheddar cheese

4 green onions, thinly sliced

¼ teaspoon (1 mL) of salt

Lots of freshly ground pepper

Fresh Chives for Presentation, If desired

 

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Toss the ham, bell peppers and a splash of vegetable oil into a large ovenproof nonstick skillet over medium-high heat. Sauté them until they sizzle, soften and smell delicious, 3 to 5 minutes. Meanwhile, in a large bowl, whisk together the eggs, then whisk in the milk, cheese, green onions, salt and pepper. When the peppers are ready, pour the egg mixture into the pan and stir gently until large curds form and at least half of the egg is cooked, 2 or 3 minutes. Place the pan in the oven and bake until the omelet is firm, 10 to 15 minutes. Serve from the pan or carefully invert the omelet onto a serving plate. STORAGE TIP Refrigerate: Tightly seal the cooked omelet and refrigerate within 30 minutes of cooking. Store for up to 4 days before reheating. Freeze: Portion, tightly seal and freeze for up to 30 days. Thaw in the refrigerator for 1 or 2 days before reheating. Tightly seal leftovers and store in the refrigerator for just a few days.