Chive Infused Ham and Cheese Oven Omelet

Nothing says breakfast like Ham and Cheese and Eggs…..this omelet says it all….fast, delicious, impressive, moist, flavorful, sure to please, serve it anytime you want kind of dish.  

My newest creation; made especially for my omelet loving Husband and shared with you at his request!   Fresh chives are the perfect compliment; bringing all the flavors together in a subtle way. 

Philadelphia cream cheese keeps this omelet moist and the blender mixes it perfectly. I can have this mixed and in the oven in less than 5 minutes..  It is perfect for those times when you need a delicious impressive dish but you don’t have much time to spend in the kitchen.   If you have a crowd to feed; simply double the recipe and bake it in a 9x13 inch baking dish. 

Chive Infused Ham and Cheese Oven Omelet

2 T. Butter, melted in baking dish

 4 oz.  PHILADELPHIA cream cheese

½ c. milk

10 eggs

1 t. salt

1/8 t. pepper

1 c. thinly sliced ham, diced

¼ c. fresh chives, snipped (plus 1 T. for garnish)

1 c. cheddar cheese, grated

Place butter in (7 x 11 inch oval or 8 x 8 inch square) casserole dish while oven preheats to 325.  Remove casserole dish from oven as soon as butter has melted and tilt the dish to coat bottom with butter. 

Place in blender; the PHILADELPHIA cream cheese and milk.  Blend for 10 seconds on high speed.   Add the eggs, salt and pepper and pulse blender 5 – 6 times.  Add the diced ham and snipped chives and pulse 2-3 times. 

Pour mixture into the casserole dish and bake about 35 minutes; until the eggs are set, but still moist.  Top with grated cheese and more snipped fresh chives and bake about 5 more minutes; just until cheese is melted.  Serve immediately.