Ingredients 2  tablespoon butter ¼ cup onion  ½ large green bell pepper ½ large red bell pepper 1 cup ham  8 large  eggs  ¼ cup milk ½ teaspoon salt ½ cup cheddar cheese (grated)

Prep. Start the baked omelet by preheating your oven to 400°F (205°C). Then, generously grease an 8x8 baking dish with butter, oil, or non-stick spray. Next, prepare your veggies: dice ¼ cup onion (about ½ an onion), ½  large green bell pepper, and ½ large red bell pepper. Set aside. If  your ham is not already cubed, chop 1 cup ham and set aside too.

Sauté the veggies & ham. Bring a large skillet or frying pan to medium heat and melt 2 tablespoons of butter.

Sauté the veggies & ham. Then add the  diced onion, green bell pepper, and red bell pepper to the pan and  sauté until softened, about 5 minutes.

Sauté the veggies & ham. Then add the  diced onion, green bell pepper, and red bell pepper to the pan and  sauté until softened, about 5 minutes.

Sauté the veggies & ham. Next, add the diced ham to the  vegetables and continue to sauté for an additional 4 to 5 minutes or until lightly browned. Remove from heat.

Sauté the veggies & ham. Next, add the diced ham to the  vegetables and continue to sauté for an additional 4 to 5 minutes or until lightly browned. Remove from heat.

Mix the eggs. In a large mixing bowl, whisk 8 large eggs and ¼ cup milk until completely blended.

Mix the eggs. In a large mixing bowl, whisk 8 large eggs and ¼ cup milk until completely blended.

Then season the eggs with ½ teaspoon of salt and add ½ cup of cheddar  cheese. Next, stir in the sautéed ham, onion, and peppers.

Transfer the egg mixture to your prepared baking dish.

Bake the omelet. Place the baking dish in the middle of your oven’s center rack and bake at 400°F (205°C) for 25 to 30 minutes, or until the omelet is puffy, golden-brown, and no longer jiggles in the center. When done, remove from the oven, cut into squares and serve immediately.

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