Making an omelette has never been this effortless. Baking it in the oven ensures perfectly even slices that are ideal for meal prep, whether as a grab-and-go breakfast or a tasty sandwich filling.
This recipe is a brilliant way to use up leftover vegetables, making it both practical and delicious. Simply whisk eggs with cheese and spices, pour into a baking tin, add your veggies, and bake. The result? A fluffy, flavour-packed omelette that stores beautifully in the fridge for a few days.
Serve it with avocado and tomatoes for a wholesome breakfast or slip it into a sandwich for a satisfying lunch.
Tips
- Even Mixing:Â Make sure to whisk the eggs thoroughly before adding them to the baking tin. This ensures a smooth, consistent texture throughout the omelette.
- Go for Even Slices:Â Once baked, let the omelette cool slightly before slicing it into squares. A sharp knife will help you get clean, even slices that are easy to store and serve.
- Add Fresh Herbs for Extra Flavour:Â Consider adding fresh herbs like parsley, chives, or basil for a burst of freshness. Sprinkle them on top before or after baking.
- Meal Prep Tip:Â This recipe is perfect for making ahead. You can slice it into portions, store them in an airtight container in the fridge, and grab a slice whenever you need a quick meal.
- Baking Sheet Tip:Â Use parchment paper to line your baking tin for easy cleanup. It also prevents the omelette from sticking to the pan.
- Customise the Spice Blend: Don’t hesitate to get creative with your spices! Add a pinch of cumin, smoked paprika, or chili flakes for a twist on the classic flavour.
Swaps
Cheddar: Swap cheddar for feta or goat cheese for a tangy flavour. Try mozzarella or parmesan for a different cheese profile.
Veggie: Swap mushrooms for zucchini, bell peppers, or tomatoes. Use broccoli, spinach, or kale if you prefer leafy greens.
Spices: Instead of garlic and oregano, try smoked paprika, curry powder, or a bit of chili flakes for some heat. Use fresh herbs like thyme or basil instead of dried herbs.
Dairy-Free: Use a dairy-free cheese alternative like nutritional yeast or vegan mozzarella to keep it dairy-free.
Baking Method: Alternatively, you can cook it in a skillet, cover, and bake it on the stove. If you don’t have a baking tin, you can make individual omelettes in a muffin tin for easier portion control.
Ways To Enjoy It
As a Grab-and-Go Breakfast:
Slice the omelette into individual portions and enjoy it as a quick, protein-packed breakfast on busy mornings. Pair it with a piece of fruit or a handful of nuts for a complete meal.
In a Sandwich:
Place a slice of the omelette between two slices of whole-grain bread, wrap it up, and you’ve got a hearty breakfast or lunch sandwich. Add some avocado, spinach, or tomatoes for extra flavour.
With a Side Salad:
Serve a slice of the omelette alongside a simple green salad with your favorite dressing. It makes for a light but satisfying meal.
As a Snack:
Cut into smaller portions and enjoy it as a high-protein snack throughout the day.
Storage
Fridge:
Store your baked sheet pan omelette in an airtight container in the fridge. It will keep fresh for 3-4 days.
Freezer:
If you want to store it for longer, you can freeze individual slices. Wrap each slice tightly in cling film or parchment paper, then place them in a freezer-safe bag or container. It will last up to 1 month. When ready to eat, defrost in the fridge overnight and reheat as desired.
More Egg Recipes
Baked Sheet Pan Omelette
Ingredients
- 5 eggs
- 40 g cheddar
- 5-6 mushrooms
- small handful spinach
- pepper 1/4
- 1 tsp garlic
- 1/2 tsp oregano
- 1/4 tsp salt
Instructions
- In a jar add eggs, cheese and spices. Mix well.
- On a baking tin add baking paper and add the egg mix.
- Add the chopped leftover vegetables and bake at 180C for 18-20 mins.
- It is a delicious breakfast, along with avocado and tomatoes or a delicious lunch, as a filling for a sandwich 👌🏼