Make time-consuming omelettes super simple with this Oven Baked Omelet recipe! This family-style Oven Baked Omelette with Garden Veggies requires little prep. It's as easy as chopping vegetables, mixing them with eggs and cheese, and pouring into the casserole pan. Bake for 30 minutes and serve! A veggie omelet recipe perfect for crowds and large family breakfasts.
If you love omelettes but hate how long it takes to make individual omelettes for the entire family, this oven baked omelet recipe is for you!
There's no flipping (or flopping)— just mixing, baking, and cutting.
Making omelettes is my husband's thing. I prep and he cooks. But when we make omelettes for our family of 4, it turns into an hour long feat.
I chop all the veggies, shred the cheese, and mix the eggs. But then we have to assembly 4 separate omelettes and cook them one by one.
If we want to eat a nice warm omelette, we also eat one by one. Breakfast should be a nice and relaxing meal, but omelette mornings are so hectic.
This oven baked omelet recipe solves this problem. Now we can have a delicious, healthy garden veggie omelet casserole without the one by one cooking. And it's just as good as a regular ole omelet.
They are a great kid-friendly breakfast, especially one that you can hide some veggies in for those picky eaters.
They only use one casserole pan, so it's quick and easy clean up too!
Why will you love this veggie oven baked omelet recipe?
You'll love this veggie oven baked omelet recipe because:
- you can hide veggies in it for your kids
- it uses one only pan
- you don't have to precook any ingredients
- you don't have to cook omelettes 1 by 1!!
- there's no flipping or flopping!
Ingredients and Substitutions
The ingredients in this oven baked omelet recipe are:
- green peppers
- cheddar cheese
- salt + pepper
- milk (this is optional)
Why is milk optional?
We don't like milky eggs so we do not add milk to scrambled eggs or traditional omelettes.
But some people like it and that's totally fine, so you can add it here if you'd like. I only add a few tablespoons for a little added fluffiness to the eggs.
You can swap out some of the veggies for your other favorites if you'd like.
For 10 eggs, 4 cups of chopped vegetables are perfect. Think colorful bell peppers instead of only green or red onions instead of yellow onions.
Keep the spinach, tomatoes, and onions in your garden veggie omelet recipe and it will be the perfect base for your favorite veggies!
To make this delicious oven baked omelet, follow these 3 easy steps and you'll have breakfast ready to serve in 40 minutes.
First, chop all of the vegetables into small pieces and shred the cheddar cheese. Save some time with a bag of shredded cheese.
Second, mix the eggs with the milk (if using), cheddar, salt, and pepper. Add the chopped veggies and give it a good stir.
Third, pour into a greased casserole dish and top with additional cheddar.
Bake for 35 minutes, or until the center no longer wiggles. The time it takes will depend on the size of your pan.
For an 8 x 8 pan, my oven took 40 minutes to fully cook my baked omelet. In a 9 x 13 pan, it took 33. You can also test if it's done by inserting a toothpick into the center.
When finished, top your tasty oven baked omelet with additional tomatoes and cheese if you'd like.
Then cut, serve, and enjoy!
Garden Veggie Oven Baked Omelette
- 1 small onion
- 2 tomatoes
- 1 cup green or red pepper
- 1 cup fresh spinach
- 10 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups cheddar cheese
- 3 tablespoon milk (optional)
- Preheat the oven to 375° and grease a casserole pan.
- Dice the onions, peppers, tomatoes, and spinach.
- Combine peppers, onions, tomatoes, spinach, eggs, salt, pepper, milk and 1 cup of cheddar. Mix well and pour into casserole pan. Top with remaining ½ cup of cheese.
- Bake for 35 minutes, until center is firm. Top with additional tomatoes and cheese if desired.
How to Store
Oven baked omelettes will keep in the fridge for a few days. They are freezer-friendly wrapped tightly in plastic or a freezer baggie.
Defrost overnight in the fridge. The omelette will be a little watery after it's defrosted. Squeeze it between paper towels before warming up in the toaster and the water will not be an issue.
I hope that you've enjoyed reading about and making this delicious, crowd-pleasing veggie oven baked omelet! Let me know how it turned out in the comments below. I’d love to hear from you.