Make time-consuming omelettes super simple with this Oven Baked Garden Omelette recipe! This family-style omelette casserole 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 omelette recipe perfect for crowds and large family breakfasts.
Table Of Contents
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.
This oven baked garden omelette recipe solves the problem of needing to cook omelettes for a family or crowd one by one. Now we can have a delicious, healthy garden veggie omelette casserole without the one by one cooking.
Why you'll love this veggie oven baked omelette recipe:
- 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
The ingredients in this oven baked omelette recipe are:
- onions
- green peppers
- tomatoes
- spinach
- cheddar cheese
- eggs
- 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.
Garden Omelette Add Ins
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.
For a meaty breakfast, add air fried crispy bacon or diced sausage.
Step-By-Step Directions
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!
Storing
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.
Recipe
Garden Veggie Oven Baked Omelette
Ingredients
- 1 small onion
- 2 tomatoes
- 1 cup green or red pepper
- 1 cup fresh spinach
- 10 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups cheddar cheese
- 3 tablespoon milk (optional)
Instructions
- Preheat the oven to 375°F and grease a casserole pan with butter or olive oil.
- Dice the onions, peppers, tomatoes, and spinach.
- Combine peppers, onions, tomatoes, spinach, eggs, salt, pepper, milk and 1 cup of cheddar cheese in a large mixing bowl. Mix well and pour into casserole pan. Top with remaining ½ cup of cheese.
- Bake for 35 minutes, or until center is firm. Top with additional tomatoes and cheese if desired.
Nutrition
Kate says
I made the Baked Omelette recipe yesterday and it is total yum! I used an ~8½x6½-inch casserole dish. Next time, I'll use a larger square inch dish to get a thinner "omelette". Thank you for this great recipe!
Isabel says
Made this yesterday. It was delicious. We all enjoyed. Thanks.