Baked Western Omelet Squares

Baked Western Omelette Squares

Yield: 8 servings
Serving size: 1 square


  • 2 Tbsp olive oil
  • 1 cup green onions, chopped
  • 1 cup green pepper, chopped
  • 1 cup mushrooms, sliced 
  • ½ cup Roma tomatoes, chopped
  • ½ cup black olives, sliced
  • 1 jalapeño (fresh or bottled), finely chopped (optional)
  • 1½ cups cooked nitrite-free ham, chopped
  • 1 cup shredded cheese, divided
  • 10 large eggs
  • ½ cup sour cream
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Oil a 9” x 13” casserole or baking dish.
  3. Heat the olive oil in a large skillet over medium heat and add the onions, green pepper, mushrooms, and tomatoes, stirring often until softened. 
  4. Add the olives, jalapeños (optional), and the ham, stirring well to combine with the skillet vegetable mixture. Remove from heat and set skillet aside.
  5. Sprinkle half the shredded cheese (½ cup) onto the bottom of the prepared baking dish. Layer with the vegetable-ham skillet mixture.
  6. In a medium bowl, whisk the eggs until smooth. Add the sour cream and the spices (and optional jalapeño) and continue to whisk together until well incorporated.
  7. Pour the egg mixture evenly over the mixture in the baking dish but do not stir.
  8. Top with remaining shredded cheese (½ cup) and bake for 30-35 minutes or until no longer runny in the center and lightly golden brown on top.
  9. Allow to cool for a few minutes before slicing into squares. 
  10. Can wrap and freeze any remaining squares to enjoy as a quick anytime meal.

Baked Western Omelet Squares - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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