This baked Western omelet casserole is a delightful twist on the classic omelet, combining savory ingredients in a convenient baked form.
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
Preheating the oven ensures even cooking and a consistent texture.
In a mixing bowl, whisk together the eggs and half-and-half until well combined and slightly frothy.
Whisking the eggs thoroughly incorporates air, making the casserole fluffier.
Stir in the shredded cheese, diced ham, chopped bell pepper, onion, and parsley.
Mix the ingredients gently to evenly distribute them without deflating the eggs.
Pour the mixture into the prepared baking dish and spread it out evenly.
Use a spatula to ensure the mixture is evenly distributed for uniform cooking.
Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is lightly golden.
Check doneness by inserting a knife into the center; it should come out clean.
Remove from the oven and let it cool for a few minutes before slicing and serving.
Allowing the casserole to rest makes slicing easier and enhances the flavors.
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