Omelet Made Easy


Back in my younger days, one of my favorite things to do with friends was head over to Shoney’s on Wednesday nights because that was the night where they served their breakfast buffet for dinner.  To a teenager this was pure bliss – all of my favorite foods and no one had to get up early to enjoy them. Of course there was never a shortage of volunteers to join our breakfast group and our night out became a tradition I carried forward after I got married. We kept it up for quite some time, until babies and schedules slowly took precedence and squeezed out our beloved french toast sticks. I’m still a huge fan of breakfast for dinner, though, and since I have already brought you my kid’s favorite pancakes, today I thought I’d show you my favorite omelet – and the super easy way to make it.

To make my omelet you’ll need: Eggs, Cheese, Ham, Milk, and frozen Pepper/Onion blend.

My ingredients are really simple, but you can customize your omelet to your own tastes. Isn’t that the cool thing about omelets?

I love onions and bell peppers –  I also love shortcuts, so sometimes I just buy just buy this bagged mix of them unless I already have the peppers on hand. You can often find a mix of onions and bell peppers in the freezer section under the name of seasoning mix or pepper and onion blend.

I’m using cheddar cheese but you can also substitute your favorite cheese as well. I think an omelet with roast beef, peppers, and mozzarella would be divine. I gotta get around to do that one day.

Crack all your eggs into the bowl.

Now listen, I know this recipe calls for eight but if you only have six, just go ahead and make it with six, don’t go running out to the store to get more eggs just for this. I think the best dishes are the ones you make do with, that is how all of the good Southern recipes came about anyhow.

Pour in your milk.

I’m using whole if if you have 2% or even skim those will work also.

Whip it, whip it good!

If you just smiled and did a little dance when you read that, you dated just dated yourself!

~smiles and does a little dance~

dump in cheese

and chopped ham

If you don’t have leftover ham, you can just dice up some lunch meat and it’ll be fine.

You can also leave the ham out entirely, goodness knows this has enough protein with the eggs and cheese.

Add in your peppers and onions. I use about a cup of the mixed variety.

Mix that up as well.

Here is my 8×8 pan, already sprayed with cooking spray.

I wanted to take a photo of me spraying it with spray but it wasn’t the sunniest of days and so I was using a light to get these shots. Well, as it turned out the best location for the light to avoid shadows was on top of my head. Seeing as how my head is round, I was balancing the light and holding it there with one hand and holding the camera with the other, I also had to hold my tongue just right and bending my left pinky toe in order to appease the photography gods and since I’m still waiting on delivery of that third arm, you didn’t get the shot of me holding the can of cooking spray. I knew you’d understand though :).

By the way, one of my campaign promises when I run for President is that I’m gonna work out a way for every mother to grow an extra arm for each child she has. Judging from the things I try to juggle each day, I think I was meant to have at least four.

Pour that all in.

Wasn’t that easy?

Now, instead of standing over the stove and watching this cook in a skillet, all we have to do is pop it in the oven and go watch Dr. Quinn, Medicine Woman. Today’s episode is the one where Johnny Cash and June Carter guest star! Yeah, that was a good one.

Bake in a 350 degree oven for about forty minutes, or until it no longer wiggles in the middle when you shake it a bit.

Dinner’s ready! I like to have mine with a dollop of sour cream on top.


Omelet Made Easy
  • 8 eggs
  • 1 Cup shredded cheddar cheese
  • ½ Cup milk
  • 1 Cup chopped ham
  • 1 Cup diced onion and bell pepper blend
  1. In large mixing bowl, beat eggs. Add milk and all other ingredients. Beat until well combined and pour into 8x8 baking dish. Bake in a 350 degree oven for about forty minutes, or until it no longer wiggles in the middle when you shake it a bit.

Customize your omelet! Substitute a cup of your favorite veggies for the onion and bell pepper blend, use your favorite shredded cheese in place of the cheddar, and add in bacon or sausage in place of the ham – or leave it out altogether!

“Be pretty if you can, witty if you must, and gracious if it kills you.”

Submitted by Becky. Be sure to visit my Give A Penny page to read more and add your own!


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  1. Joyce says

    This looks delicious. I can’t wait to try it. Thanks so much, Christy, for all your wonderful stories about your family and these recipes. I am so looking forward to your new cookbook. Safe travels in the week ahead.

  2. barbara miller says

    i love baked eggs and cheese
    hold the peppers if you please,
    now roasted peppers, skin removed,
    are not hard on my tummy and are much improved.
    for breakfast, brunch, dinner or supper
    baked eggs with cheese is a picker-upper.

  3. Judy says

    Along with your recipe, I also love that you have a favorite Shoney’s memory!! When we were first married, 30 yrs. ago, we lived in WV. Every Sunday after church we’d head over to Shoney’s too! It was a simple tradition that we always enjoyed!! It truly is the little things!! 😉

  4. BethSherrill says

    If you throw in a bag of frozen shredded hash browns (I like to thaw mine first, but you can just increase the time instead) and use a 9 x 13 pan it tastes awesome and stretches even further. It is also great to throw in some mild chili peppers from a can adds even more flavor.

    to your roast beef and mozzarella idea Christy, try adding fresh spinach = awesome! I like to add sliced tomatoes too, but they would be great on the side too.

    One more thing, if you throw the whole thing into a small crock pot and set it on low for about 6 hours that works great when it is too hot for the oven.

  5. Chris A. says

    Oh rats! I really wanted a picture of you holding the can of cooking spray while balancing the light and the camera. But what I really miss is the holding of the tongue just right with the left pinky toe bent! Girl, you are so funny! Thanks for making me laugh today!

  6. Mary says

    We have this often and always enjoy it! It serves as a simple breakfast with toast and a side of fruit or a buffet dish with many sides. Simply marvelous and so easy. Can’t thank you enough Christy. =-)

  7. Claire Bacon says

    Sounds delish and delightful. I shall try it one night this weekend. Although I am getting together with my daughter (@mommastinkyface) this weekend to make soap, that might be a good time to whip this up. Thanks Christy, keep upmthe good work. Hugs.


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