Out All Day Oven Omelet

Renée G.


The idea here isn’t to tell you how to make an omelet – most of us know how to do that. It’s just to remind you that you can do the prep ahead of time; allowing you a few minutes to relax while it bakes without your attention.

If you know you’re going to have a busy day tomorrow; do this the night before. Chop and shred your ham, spinach, bell pepper, onion and cheese. Put it all together in a zip lock baggie and place in fridge.

So, Gina, per your request - here it is.

★★★★★ 3 votes
5 Min
25 Min


8 large eggs
½ cup half-and-half (whole milk will work in a bind)
1 cup shredded cheese (whatever kind you have on hand)
1 cup finely chopped fully cooked meat (ham, bacon, sausage, rotisserie chicken...whatever)
¼ cup finely chopped baby spinach
¼ cup finely chopped green onion
¼ cup chopped red pepper (optional)


1Preheat oven to 400º F. Grease a 9” deep dish pie plate and set aside.
2In a large bowl, whisk eggs and cream. Stir in everything else.
3Pour into prepared dish and bake at 400° F, for 25 minutes or until set and beginning to turn golden brown.
4In the meantime, pour yourself a glass of your favorite wine, slice some bread for toast, set out butter & jam; and look through the day’s mail while your oven omelet cooks.

About Out All Day Oven Omelet

Main Ingredient: Eggs
Regional Style: American