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.
Yumm!
Omelet Made Easy
Ingredients
- 8 eggs
- 1 Cup shredded cheddar cheese
- 1/2 Cup milk
- 1 Cup chopped ham
- 1 Cup diced onion and bell pepper blend
Instructions
- 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.
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Ingredients
- 8 eggs
- 1 Cup shredded cheddar cheese
- 1/2 Cup milk
- 1 Cup chopped ham
- 1 Cup diced onion and bell pepper blend
Instructions
- 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.
Print This RecipeCustomize 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!
Posted by Christy Jordan
on Mar 11 2010. Filed under Breakfast, Main Course, Quick&Easy.
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I might just have to try this!
Thank you for the recipe. Upon arriving home from Cub Scout camp, my son was asked to put away the left over 18 eggs from the Pack provided meals. It turns out he put them in the freezer, upon thawing I figured I should use them right away. You saved the day. I multiplied the recipe and wasted no eggs. Thank you and congrats on the book.
Christy, this one is so good. I cannot believe I had everything in my fridge and the sour cream was delicious as a topping. My husband, Wayne, and I had some left and plan to have it for supper.
Congrats on your book and trip to NYC. Hope to see you on the book signing tour somewhere…
now this i can make. very easy. thank you.
can’t wait to try this one!! is looks fanbulous!!
Blessings!
looks wonderful – can’t wait to try it!
Hubby is an early riser…me…not so much, so we often have breakfast for our supper. This one sounds really good, and the biscuits can bake right along side. Win Win I will be trying this recipe for sure. Thanks for another keeper Christy.
Christy,
Breakfast for dinner rocks! This is coming soon to my dinner table. Thank you!
You know next year on Dr. Seuss’ birthday – you could throw in some green food coloring and have a theme breakfast dinner….
Tracie
Christy-
I have been reading your blog for a couple of months now and I have to say I adore it! Your witty remarks and pictures make it that much more enjoyable to read! I am from Kentucky…My dads side of the family is from Alabama, so I was raised on southern cooking! It cracks me up to see walmart brand everything but you gotta have that white lily flour! My mother swears by duncan hines cake mixes and white lily four! LOL. Thank you so much for taking the time to do this! I have tried a few of your recipes and you take true southern cooking and make it easy so I’m not slaving at the stove for hours!! again thank you and keep up the good work!
Oh Michelle, you are so sweet!!! Thank you so very much. We Southerners are a fun lot, aren’t we?
lol
It means so much to me that you enjoy my ramblings, bless your heart for sitting through them!
I hope I can meet you on my book tour!
Gotta run now – husband and kids are at the door telling me to hurry up!
This looks so good, but it’s too big for one person. Should I cut down the recipe or can I freeze some portions?
I would freeze it, but thats mainly because I LOVE having things I can just heat and eat! I refrigerate leftovers of this a lot and they are WONDERFUL!!
Me too. I’ll try freezing it. That makes it twice as nice for me because I try not to do much cooking during the week and freezer meals are what I live on. Thanks.
Hi Christy,
Breakfast is one of my fav things to have for dinner, so this one’s a must-make. My grandmother, who cooked for longer than I’ve been alive, and I’m 67, always told me it’s easier to beat the eggs for a recipe before you add the milk. She made the world’s absolute pancakes, so there might be something to that
Thanks for always brightening up my day.
Guess what I’m fixing for dinner?!! I was looking for something easy and quick and not a lot of work to fix tonight. Good thing I checked my email!
You’re the best!!
Hhhmmmmm… I dunno… I think I need to see some shots of how to spray the pan…
LOL! Just kidding. 
This is great! We serve breakfast for the college kids at our church, and I get tired of bringing them muffins – I think I’ll whip this up next week for them. Thanks so much, Christy.
You made me miss Shoney’s and we had Frisch’s in Indiana (same theme with the Big Boy)… oops just dated myself. Breakfast is my favorite meal, anything I can put white gravy on, and I love it for lunch or supper.
I make something very similar to this and my family loves it. It is such an easy way to serve an omelet type meal to a family.
The omlet looks great but…. I love your dish!
Yum! I’ve got the ingredients and will make this for dinner tomorrow! We love breakfast for dinner!!
Bountiful Blessings!
Christy,
This omelet breakfast looks like a winner. We do breakfast for supper quite a bit around here. My grandchildren would eat pancakes for every meal. Maybe if we just poured syrup over everything they might eat. I’ll sure give this omelet a try. We may leave out the peppers and onions though. Oh yes, dropped on their heads every single one of them. LOL ; )
Thanks,
Sheila
Girl, that looks good! I got up from a nap this afternoon and I’m planning on making breakfast casserole myself. It’s basically your recipe, but you add a bag of frozen hash browns and put in a 9 x 13 pan. YUM!
It’s like a quiche without the crust! Brilliant!!! Does it taste like a regular omelet? Wait…why am I asking you? I’ll just go ahead and make my own then let you know! lol
Ahhh yes, the good ol days of my younger years. Going to sleep just before the sun comes up, hanging out with your friends all night at Shoney’s, Denny’s, IHOP and the like. Thank you for the trip down memory lane Christy!!
Oh, and mom? (yes, she reads this site) I was NEVER drunk when we hung out at these places. Alcohol never touched my lips until I was 21. Honest. ;o) hehe
Looks good-think mine needs some mushrooms and sliced black olives in it. Using sauteed diced zucchini and tomatoes with mozzarella adds an Italian influence. To the gal who wondered if she could freeze it -I would be in the same fix so I was thinking maybe I could bake mine in little individual ramekins. I bought some pretty red ones because I wanted to do molten lava cakes and they are still waiting to be used.
Christy
Love this recipie. We have breakfast for dinner every so often. Being a Northerner and Eye-talian to boot I just have to tell you we call this by the fancy name of fritata. Everyone usually thinks-oh, I couldn’t make that, it’s too difficult(when you call it a fritata), but when you say it’s just an omelet they are excited to try it.
I’ve just learned I don’t have to slave over the stove to do this-yah!
I usually cook my omelets slowly on the stove and just pop them under the broiler for a minute to brown on top.
Now I don’t have to do all that. Thanks,Christy! Even an old cook can learn new tricks.
I shall have to try baking one. I love omelets but mine always come out looking like a scrambled, upside down omelet *she smiles*
Michael…I believe you *snicker*
I will be making this in the morning. Thanks for all your helpful ideas to make my morning life easier…:-)
Hi MICHAEL-my-Pen-Pal, Hi Mrs. Pray ~waves~
Yes, Chisty, I did a little dance while I read “whip it, whip it good” and heard the echo of lyrics….”crack that whip”, dating myself yet again. Thanks for a fun post.
Here is a recipe that I can make and still keep it low calorie & healthy. Honey-pie hubby and I have lofty goals for Spring and he looooves quiche and omelet-type dishes for breakfast or for dinner. Mmmmm, I am gonna add some MUSHROOMS to mine too, just because I can! Love ya, SistaC/Ghandi tee hee
.
Opps, that should have an “R” in the word Christy.
Looks good to me! Gonna have to try that some time soon! I’ve got more eggs in my fridge than I can count and I need to find something to do with them! Thanks for the recipe! ^_^
Christy,
I was born and raised in Smiths Station,Alabama.The cooking you grew up on is the same that I grew up on.I love your website/blog.Girl,you crack me up,I know I’ll always get a laugh when I visit your site.Thank You So Much.
I have tried many of your recipes and there have been no complaints.
Congrats on the book tour and all of the many adventures you have to come.
Thanks again for bringing a little sunshine to my sometimes dreary days.
This sounds like the perfect dinner for tomorrow when we have homework and baseball practice that take priority over cooking a big meal! I can make it after getting home from work (while supervising homework and putting clean dishes away and sorting laundry…..) and warm it up easily when we’re back from baseball!
Thanks for a dream, easy dinner, Christy!
Made it for dinner tonight using some ready to heat n eat turkey sausage patties … something to have ready when we blew in the house after baseball practice, you know? Kids (ages 6 and 4) INHALED it!!! And then asked to have the leftovers in their lunch boxes tomorrow!! ~squeals myself!!~ Thanks again, Christy!
I’m gonna try this .. I love everything in it! It’ll have to be a night when silly Dutch guy is wanting something I don’t want to eat so I have an excuse to make it .. he won’t eat anything eggy ..
You know normally my husband isn’t big on egg dishes but he eats this one up, good luck!
Thank you for commenting, about to go visit your blog here in a minute!
Gratefully,
Christy
What a wonderful, easy meal. I bet if you sliced in a left-over baked potato or two before baking, it would be very tasty also. Like you, I like recycling leftovers.
This is fantastic! I don’t eat scrambled eggs but love omelets! I never fix them though because they never come out right! I love it! I think I’ll try your idea for the roast beef and mozzarella as that is what I have in the fridge. Yum!!
I want to go back a couple of posts to your Reuben. I always buy Thousand Island dressing and wind up throwing it out because it gets outdated. Never thought of mixing ketchup and mayo. I think I will add a little pickle relish. Thank You
P.S. Hope you are coming to Annapolis, MD in your book tour.
My family loves “backwards day”, which just means we have breakfast for supper. We will definitely have to give this a try! I usually make French toast, and have even come up with a French toast casserole so that we don’t have to stand over the skillet flipping enough toast to feed my hungry guys.
*picturing Christy wearing a Devo conehead and playing keyboard* great recipe! i do a similar casserole with 9X13 pan, put bread in the bottom, dump everything in, and refrigerate over night. bake at 350 the next morning, it puffs up real pretty!
Oh that looks good! Another way to have super easy omelets (and perfect for when you have house guests) is to put the beaten eggs and all the ingredients for one omelet in a ziploc bag. Each person customizes theirs and puts what they want in their bag. Then just get a big pot of water boiling and put the bags in the water. Just takes a few minutes and everyone’s omelets are done at the same time. It is easy to do the night before and stick in the fridge so when you wake up it is just a few minutes. It works for my picky and not so picky eaters.
I love this recipe Christy.
I hope you ARE elected president…I could use a couple of extra arms! But Michelle Dugger would look pretty funny with 19 arms, wouldn’t she?
Mmm mmm! Love omelet. Actually love eggs so much. I think adding some sliced boiled potatoes would also be great, like a Spanish omelet. Funny thing you should have this up because only this evening I was thinking about Spanish omelets and then poof! Here you have an omelet recipe on here.
Missing you on Facebook!
My account will be back up in a couple months. I hope you love the Antler luggage.
Hi Christy. This sounds like a winner any time of the day. Do you defrost that onion and bell pepper blend before you mix them in? Or just use them frozen?
I made this for supper last night and my husband raved about it! We splashed a little hot sauce and salsa on top for a little kick. Thanks so much Christy for giving us reaay, yummy eats!
Made the easy omelet and we all loved it!!I added some canned mushrooms and some salt and pepper to mine! Loved it and thank you for the great recipe!!
I have the same question as Mary: Do you defrost the frozen pepper and onion blend first?
Love your blog. Thanks! : )
MMMMMMM I can’t wait to make this omelet! When my daughters and families come home for a visit I make something like this, but this will be the new “egg bake” for my table. DH loves it too! Thanks Christy!
I made this for our youth on our ski trip last week. I omitted the veggies (we have several picky eaters, including my son who does not eat green)and used sausage instead of ham. The whole group loved it. I had doubled the recipe and had some leftovers. Our last morning I took the left over biscuits from another day, split them in half and put an omlette square on a biscuit and warmed them in the oven. The easiest sausage, egg, and cheese biscuit ever!
MMmmm! Boy is this good! It was the star of the show at our “breakfast supper” tonight. All 6 kids really went for it, even the one who “doesn’t like eggs”. Thanks for another great recipe!
[...] she shared a recipe for an Easy Oven Omelet a few weeks ago, I knew I may have found my solution for [...]
Hi everyone – this looks so yummy. I have breakfast day coming up in December and I think I might double it and make it in a 9×13. I love omelets or quiche with mushrooms, yellow squash or zucchini, peppers – no meat necessary.
Those who are single (like me) – why don’t you make it in a muffin pan? then you can freeze them individually after baking and wrap them well with Saran Wrap and freeze it. Grab one on your way to work & pop in the micro when you get there.
They’d make a nice lunch with some fruit.
Christy – I use the frozen onions & peppers all the time. Love to throw them in my crockpot shredded chicken for sandwiches. Yum!
Question – do you (or anyone know) – I had a friend at an old old job a long long time ago (lol) who was from Tunisia. She would make this egg thing with potatoes (and veggies I think) and egg – it was pretty firm, you could eat it cold or warm and hold it in your hand while you ate. I never could get the recipe outta her! Does this sound familiar?
This looks yummy! Planning on having breakfast supper tonight, will try this but will add bacon and conecuh sausage, can’t wait!!!! Thanks Christy!
We LOVE breakfast for dinner!! We have hashbrowns with our omelets. Breakfast is my favorite meal to eat out. Shoney’s here is called Frischs and they have the breakfast bar one night a week. We also love eating at Waffle House…their hashbrowns are to die for!
My husband’s favorite meal is breakfast..and he loves it for suppertime too! Will have to give this a try.In the meantime,I do hope someone got Christy a flashlight that goes around the head,somewhat like the miners wear.