Ever had a Denver omelet? If not, you are missing out on a real treat. A Denver omelet (sometimes also referred to as a western omelet) is a tasty egg concoction typically prepared with Cheddar cheese, diced ham, onions, green bell peppers, and sometimes scattered hash browns. Its origins remain as scattered as the hash browns, but our best guess is that it probably originated one morning out on the range, cooked up by some hungry cowboys trying to fill their bellies. Inspired by their tasty creation, this recipe is the Queens’ Casserole version of the popular dish. Pile your diced ham, green bell peppers, onions, cheese, and hash browns a mile high and watch it bake to a beautiful golden brown. We added a kick of cayenne pepper to spice it up a bit.

　　

Ingredients

makes 6 to 8 servings

　　3 tablespoons unsalted butter, plus more for pan

　　3 tablespoons canola oil

　　4 cups frozen shredded hash brown potatoes

　　1 medium onion, thinly sliced

　　1/2 cup chopped green bell pepper

　　1 cup sliced green onions

　　1/8 teaspoon cayenne

　　2 teaspoons seasoning salt

　　Freshly ground black pepper

　　1 pound cooked ham, cubed

　　12 large eggs

　　1/4 cup heavy cream

　　Pinch of Italian seasoning

　　8 ounces sharp Cheddar cheese, grated (2 cups)

　　

Step 1

Place an oven rack in the bottom third of the oven. Preheat the oven to 375°F. Grease a 9 x 13-inch casserole dish with butter.

　　

Step 2

Heat the oil and 3 tablespoons butter in a skillet set over medium heat. Add the potatoes, onion, bell pepper, green onions, cayenne, 1 teaspoon of the seasoned salt, and black pepper to taste. Cook for about 8 minutes or until the vegetables are very lightly browned. Add the ham and cook for 3 more minutes, stirring every once in a while with a wooden spoon or spatula. Transfer the mixture to the prepared baking dish.

　　

Step 3

In a bowl, whisk together the eggs, cream, Italian seasoning, and remaining 1 teaspoon seasoned salt. Pour the egg mixture into the baking dish and toss with the potatoes. Bake for 25 minutes. Sprinkle the top of the casserole with the cheese, and bake for 8 to 10 minutes more, until the cheese is melted and the eggs are set. Cool for about 10 minutes before serving.

　　

note

Step 4

Did you know that green bell peppers are just immature red bell peppers? Well, neither did we—until Sandy discovered this fact. Green and red bell peppers have the same caloric content, but due to a longer maturation time, the red bells have much higher levels of vitamin C (almost twice as much) and tons more beta-carotene! So, if you are feeling low on vitamin C, feel free to substitute your green bell with a nutrition-packed red!

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.