A simple, scrumptious, easy to make baked ham and vegetable omelet!
Preheat the oven to 350º and grease a 1 1/2-to 2-quart oval baker or a 9 by 13-inch baking dish.
Melt the butter in a large skillet over medium heat. Once hot, add the ham and saute until browned and crispy, about 2 minutes.
Add the bell peppers and onions and continue to cook, stirring frequently, until tender, 3 to 4 more minutes. Spread the hma and vegetables in the greased baking dish. Sprinkle with half the cheddar cheese.
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.
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.