Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 1 cup cooked ham, diced into small cubes
- 1/2 cup green bell pepper, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup yellow onion, finely diced
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Non-stick cooking spray or softened butter for the pan
- Optional: Fresh chives or green onions for garnish
Instructions
- Step 1: Preparation Preheat your oven to 375°F (190°C). Generously grease a 13×18-inch rimmed baking sheet (half-sheet pan) with non-stick spray or butter. Ensure you coat the corners well to prevent sticking. In a large mixing bowl, crack all 12 eggs. Add the milk, salt, black pepper, and garlic powder. Whisk vigorously for about two minutes until the mixture is completely combined and slightly frothy. This aeration is key to a fluffy omelet.
- Step 2: Cooking Scatter the diced ham, red and green bell peppers, and onions evenly across the prepared baking sheet. Sprinkle one cup of the shredded cheddar cheese over the toppings. Carefully pour the egg mixture over the ingredients, using a fork to gently redistribute the ham and veggies if they clump together. Place the pan in the center rack of the oven and bake for 20 to 25 minutes. The omelet is done when the eggs are set in the middle and the edges start to turn golden brown. Sprinkle the remaining 1/2 cup of cheese over the top during the last 2 minutes of baking so it melts perfectly.
- Step 3: Plating Remove the pan from the oven and let it sit for 5 minutes. This rest period allows the eggs to firm up slightly, making slicing much easier. Use a knife or a pizza cutter to slice the omelet into 12 even squares. Use a flat spatula to lift the squares onto plates. Garnish with fresh chives or a dollop of salsa if desired, and serve immediately while hot.
- Cook Time: 40 minutes