Add this easy, delicious Baked Denver Omelet to your breakfast menu for a warm, hearty, protein-filled way to start the day!

This Denver Omelette Recipe is highly adaptable. Add your favorite veggies and cheeses to make it your own.

Baked Denver Omelet slice on a white plate with a red handled fork.

Why You Must Make

  • This is the perfect recipe for any meal if you’re following a low-carb or ketogenic diet.
  • It’s easily adaptable by using your favorite cheese and veggies. I’d definitely add mushrooms the next time.
  • When my blogger friend, Carolyn, shared her new ketogenic cookbook with me, this was the first of many must make recipes I tried.

Carolyn, the author of The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health, was one of my first blogger friends and now an expert in cooking low-carb and mostly gluten-free dishes, from enticing appetizers to scrumptious desserts. Carolyn blogs at All Day I Dream about Food.

When I saw her beautiful baked Denver omelet, I knew it would be the first recipe I’d test. I’m always hunting for easy low-carb, high protein breakfast recipes, and this easy omelet recipe was perfect. Who doesn’t love easy healthy breakfast recipes???

Ingredient Notes

  • Kitchen Staples – Large Eggs, Salt, Freshly Ground Black Pepper, Butter (salted)
  • Ham – Diced, optional if you want a vegetarian omelet.
  • Bell Peppers – One Green, One Red, Chopped
  • Onions – Diced
  • Sharp Cheddar – Shredded. You may use any favorite variety of cheese you like with eggs.
  • Heavy Cream – 36% Butterfat. The cream will slow the coagulation of eggs, making them more tender.
Baked Denver Omelet in a white porcelain dish.

Why Eat Low-Carb Recipes

When I was diagnosed with Hashimoto’s thyroiditis, the most common cause of hypothyroidism, I was definitely not the poster child for this autoimmune disease. I was tired and cold, but definitely not overweight.

Shortly after that diagnosis, came unexplained spikes in my blood sugar. After going through a battery of tests, some more than once, I didn’t meet the criteria for a diagnosis of diabetes or even pre-diabetes according to my endocrinologist.

  • My crazy symptoms lead me to eat a cleaner diet, which included upping my protein intake and decreasing my simple carbs. Bye, bye cookie dough binges!
  • I feel a heck of a lot better when I don’t cheat.
  • This cookbook is ideal for those folks, like me, trying to cut back on their sugar and simple carbohydrates intake.
Baked Denver Omelet slice on a white plate with the casserole dish in the background.

Recipe Tips:

  • Are you intimidated by the thought of making an omelet? Scared of over-cooking? Fearful of folding or flipping it without tearing or making a big mess? Then making a baked omelet is the answer!
  • Learn How to Make an Omelet: Whisk together the eggs, cream, and seasonings until well combined, but you don’t want to over-mix so that the mixture if frothy. Using a fork instead of a whisk works well, too. Add the sauteed veggies to the dish, first, then pour the egg mixture on top. Bake (or cook on your stovetop) as directed or until the eggs look set. The very center can jiggle a bit as the residual heat from the pan will keep cooking for a few more minutes.
  • You are not limited to the classic Denver or Western omelet filling of onions, peppers, and ham. Add your favorite sauteed vegetables. Try this with another cheese if cheddar isn’t your thing! Mix in your go-to omelet ingredients in similar amounts to what’s called for in this recipe to make it your own.
  • You can easily cut this recipe in half as I did. Bake in a Quiche Pan and start checking at the 25-minute mark. The center should look just set when your omelet is done.
  • Store leftovers up to 4 days for an easy breakfast, brunch, lunch or even dinner. Pair with a tossed salad for a healthy evening meal!
  • A dollop of sour cream kicks this baked Denver omelet up a notch or two. I loved mine topped with diced avocados and sliced cherry tomatoes, too.

I know you’ll love this baked Denver omelet. Save it for the holidays when you have a house full of family. Or make a half batch and enjoy it for your weekday breakfasts. Bill and I gave it two thumbs up!

Frequently Asked Questions

Why Is This Called A Denver Omelet?

There are guesses that this omelet got its name from cattle workers or railroad workers who needed an easy meal while they were on the job out West. This type of omelet was served on bread and known as a Western Sandwich. Many workers were of Chinese descent, and this dish was a possible variation of Egg Foo Yung.

Is a Western Omelet the Same as a Denver Omelet?

Yes, these terms are used interchangeably for the same type of omelet.

Is It OK to Let the Bottom of a Denver Omelet Get Browned?

Yes, a slightly browned crust on a Denver omelet is fine. The French prefer an omelet that doesn’t get any color during the cooking process.

How Do You Make a Fluffy Omelet?

A fluffy omelet is made by separating the egg yolks from the egg whites. The whites are beaten until light and airy, then they are gently folded into the yolks and the other ingredients before cooking.

How Long Can You Store Leftovers?

Omelet leftovers can be stored, covered with plastic wrap, for up to 4 days. Gently reheat to serve. Note: If the omelet has been left at room temperature for 2 hours or longer, it’s best to toss the leftovers to avoid food poisoning.

You May Also Like:

I was given a copy of Carolyn Ketchum’s The Everyday Ketogenic Kitchen to review. As always, all opinions are my own.

Stay in touch through social media @ InstagramFacebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

Baked Denver Omelet | A simple, scrumptious, easy to make baked ham and vegetable omelet!

Baked Denver Omelet

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 8

A simple, scrumptious, easy to make baked ham and vegetable omelet!


  • 2 tablespoons salted butter
  • ½ pound ham, diced
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • ½ cup diced onions
  • 1 cup shredded cheddar cheese (about 4 ounces), divided
  • 10 large eggs
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ½ teaspoon black pepper


  1. Preheat the oven to 350º and grease a 1 ½-to 2-quart oval baker or a 9 by 13-inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Once hot, add the ham and saute until browned and crispy, about 2 minutes.
  3. Add the bell peppers and onions and continue to cook, stirring frequently, until tender, 3 to 4 more minutes. Spread the ham and vegetables in the greased baking dish. Sprinkle with half the cheddar cheese.
  4. In a large bowl, whisk together the eggs, cream, salt, and pepper. Pour the egg mixture over the ham and vegetables in the baking dish. Sprinkle the top with the remaining cheese.
  5. Bake for 35 to 40 minutes, until the center is cooked through. Remove from the oven and let cool for 5 minutes before serving.


I made a half batch in a ceramic quiche pan and started checking for doneness at 25 minutes.

The Western flavors of this omelet pair well with a garnish of sour cream and avocado.

Store leftovers in the fridge for an easy grab-and-go breakfast. It will keep for up to 4 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 276Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 289mgSodium: 684mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 18g


Please leave a comment on the blog or share a photo on Pinterest