Wednesday, January 11, 2017

Baked cheese and kale omelet #recipe from author @DarylWoodGerber

Back in the fall, on Facebook author page, I asked my fans what they liked to make for the holidays. Easy things. Casseroles and such. One fan, Della Williamson, shared her recipe for a baked Denver omelet. Now, I'm not a fan of peppers - or let's say they don't LIKE me - so I tweaked Della's recipe and came up with this tasty version. I'm sharing hers as well as mine so you can choose which one you'd like to make.

  • From Della's post: my families stand-by is either a Denver omelet or grilled cheese and tomato soup. As a change of pace on the omelet. Filled the bottom of a 9 X 13 pan with shredded taters, beat eggs, added sliced mushrooms, 4 colors of diced bell peppers, diced onion, diced tommys, stirred in a couple of different cheeses, heavy on the cheddar, poured it over the taters, and baked. Surprisingly enough my daughter liked it. Mandolin's sure come in handy. Not sure why. But prefer that to the food processor.  From Della Williamson

I have to admit, going with throw in this and that just didn't work for me, but I knew I wanted to make this savory omelet. I had to!

Thank you, Della. 


My version, with exact measurements:

1 large tomato, chopped
1 large onion, chopped
3 yellow potatoes, chopped
6-8 green onions, chopped
1-2 cups baby kale, chopped
8 eggs
1 cup grated cheddar - more if desired.

Grease a 9 x 13 pan. (You could also line with parchment paper).

Layer in the tomato, onion, potatoes, green onions, baby kale. Beat the eggs in a bowl and pour over the layered goods. Top with grated cheddar cheese.

Bake at 350 degrees F for 35-45 minutes until a toothpick comes out clean. Serve hot.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. This sounds delicious.

    I, too, have a difference of opinion with peppers. I like them, they don't like me. Or, perhaps, they like me too much and keep coming back to say "hello"!

    Your instructions seem a bit abbreviated. Basically, layer all the veggies in the pan, pour in whisked eggs, sprinkle with cheese. Right?

    1. Oh, holy moly! Yes, those were abbreviated. LOL An entire section cut out and I didn't see it. Thanks for letting me know. Yes, layer and pour with eggs and top with cheese. LOL What an airhead I am. ~ Daryl

    2. The airhead club has a large membership!

  2. This looks great -- thanks, Daryl! One plus is the adaptability -- those of us with a good relationship with bell peppers can add them, and any seasoning combo, too.

  3. Thanks, Daryl. Like yours too, could never develop a taste for kale, though if a guest and its served in a casserole or something similar. It would be rude not to eat it (unless allergic). Unless they had several other options. So one could use spinach, or radish greens, Dandelion leaves, etc. Colorful dishes are more appetizing. One of the reasons I most always use 4 or so peppers.They freeze well, slice easy for the pot.

    1. Yes, spinach and any other leafy greens would sub for baby kale, but I have to say, baby kale really cooks great! Can't even "taste" it in this mix because of all the other goodies. ~ Daryl

  4. I love your books and this recipe. Thank you for sharing! :)