Ham Chile and Cheese Baked Omelet
Try this Ham Chile and Cheese Baked Omelet recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 8 eggs
- 2 1/2 cups shredded cheddar divided
- 2 (4oz) cans diced green chiles
- 1 (16oz) pkg diced ham
- 1 (12oz) can fat free evaporated milk (or whatever m
- salt and pepper to taste (everyone's tastes are di but i did 3/4 tsp salt and 1/2 tsp pepper. remember there is salt in the ham and cheese, so determine the amount you use according to your preference.)
- dried parsley for looks
- Carbohydrate 4.21423333333333 g
- Cholesterol 28.0729166666667 mg
- Fat 8.54799166666667 g
- Fiber 0 g
- Protein 8.58579166666667 g
- Saturated Fat 5.43051833333333 g
- Serving Size 1 1 Serving (105g)
- Sodium 232.46125 mg
- Sugar 4.21423333333333 g
- Trans Fat 0.44191875 g
- Calories 128 calories
Grease a 9x13-inch baking dish with cooking spray.Combine 2 cups of the shredded cheddar with the 2 cans of diced green chiles. Spoon mixture evenly over the bottom of the prepared baking dish.Sprinkle the diced ham on top of the chile-cheese mixture.In a bowl, whisk together the eggs and milk and season with salt and pepper. Pour evenly over ingredients in the baking dish.Sprinkle the top with the remaining ½ cup of shredded cheddar and sprinkle with dried parsley for looks.Cover the dish with foil and bake at 375 degrees Fahrenheit for 60 minutes, removing the foil for the last 15 minutes to slightly brown the top. You can tell the casserole is finished when the center is bubbling/rises and is firm when pressed with your finger.
