Sheet Pan Omelet with Veggies

slice of a sheet pan veggie omelet on a plate next to the baking sheet

Super easy and highly customizable, this oven baked vegetarian omelet recipe is great for a crowd! Or make it for meal prep to enjoy healthy breakfast all week long.

Course Breakfast, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings 4-inch slices

Calories 133kcal

Author Lizzie Streit, MS, RDN

Equipment

Half sheet pan

Ingredients

1 tablespoon extra virgin olive oil
2 cups broccoli florets
1 cup diced bell pepper
½ cup diced red onion
12 eggs
1 cup milk can use any kind
1 cup freshly grated sharp cheddar cheese can use any kind of cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley

Instructions

Preheat the oven to 350 degrees F. Spray a half sheet pan with nonstick spray. If you are concerned that the eggs will stick to your pan, you can instead line it with a silicone mat or parchment paper. If using parchment, spray it with nonstick spray or brush with oil.
Warm the olive oil in a large skillet over medium heat. Add the vegetables and cook, stirring occasionally, for about 10 to 15 minutes until tender. Remove from heat.
In the meantime, whisk together the eggs, milk, shredded cheese, salt, pepper, garlic powder, onion powder, and dried parsley.
Spread the cooked vegetables out on the prepared half sheet pan. Pour the egg mixture over the vegetables.
Carefully transfer the half sheet pan to the center rack of the oven. Bake for to 20 to 22 minutes until the eggs are cooked through.
Remove from the oven. Slice into 12 to 16 pieces of your desired size before serving. Enjoy!
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Notes

This recipe is highly customizable. Feel free to change up the veggies, cheese, or milk, and add additional ingredients. Just keep the ratios the same: 3 to 4 cups veggies (leftover roasted or sautéed vegetables work great; can also include chopped bacon or ground sausage in the 3 to 4 cup amount), 12 eggs, 1 cup milk, 1 cup cheese.
Keep leftovers in an airtight container with parchment or wax paper separating layers of pieces in the refrigerator. They should keep for up to 3 to 5 days. Reheat in the microwave for 60 to 90 seconds until warmed through.
To freeze individual pieces, wrap each one in plastic wrap. Transfer them to a freezer bag or container. Keep in the freezer for up to 3 months. Reheat from frozen (with plastic wrap removed) or after thawing in the fridge overnight.

Nutrition