Make time-consuming omelettes super simple with this Oven Baked Garden Omelette recipe! If you love omelettes but hate how long it takes to make individual ones for the entire family, this recipe is for you! There's no flipping (or flopping)- just mixing, baking, and cutting.
Our family-style 6 ingredient omelette casserole is prepared in just minutes, baked in the oven and ready to eat in about 45 minutes. Customize it with your favorite vegetables or what you have on hand- so easy! It's one of our go-breakfasts for busy mornings, just like our strawberry baked oatmeal, blueberry baked oatmeal and pumpkin baked oatmeal recipes.
It's as easy as chopping vegetables, mixing them with eggs and cheese, and pouring into the casserole pan. This is a veggie omelette perfect for large families and holiday mornings because you can make it ahead of time, store in the fridge and heat up or bake when ready to enjoy. It's a great breakfast for meal prepping and eating throughout busy weekday school and work mornings.
Table Of Contents
Why I Love This Recipe
- You can hide veggies in it for your kids!
- It uses only 1 pan.
- You don't have to precook any ingredients!
Ingredients
- Eggs
- Onions
- Bell peppers
- Tomatoes
- Spinach
- Cheddar cheese
- Salt and pepper
- Milk (this is optional)
Variations
Other vegetables and cheeses that make great additions or swap outs for omelettes are:
- Red onion
- Kale
- Diced asparagus
- Chopped broccoli
- Sun-dried tomatoes
- Mushrooms
- Mozzarella cheese
- Asiago cheese
- Feta cheese
For 10 eggs, 4 cups of chopped vegetables are perfect.
For a meaty breakfast, add air fried crispy bacon or diced sausage.
Instructions
To make this delicious oven baked omelette, follow these 3 easy steps and you'll have breakfast ready to serve in 40 minutes.
- Chop all of the vegetables into small pieces and shred the cheddar cheese. Save some time with a bag of shredded cheese.
- Mix the eggs with the milk (if using), cheddar cheese, salt, and pepper. Add the chopped veggies and give it a good stir.
- 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. When finished, top your tasty omelette with additional tomatoes and cheese if you'd like.
Kristina's Tips
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.
How To Store
Fridge: Oven baked omelettes will keep in the fridge for 3-4 days in a covered casserole dish.
Freezer: Store in the freezer for up to 6 months. Store individual slices in freezer-safe storage containers for quick and easy defrosting when you want breakfast quick later on.
Thawing: 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.
Garden Veggie Oven Baked Omelette
Make time-consuming omelettes super simple with this Oven Baked Garden Omelette recipe! Our family-style 6 ingredient omelette casserole is prepared in just minutes, baked in the oven and ready to eat in about 45 minutes. Customize it with your favorite vegetables or what you have on hand- so easy!
- 1 small onion
- 2 tomatoes
- 1 cup green or red pepper
- 1 cup fresh spinach
- 10 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon milk (optional)
- 1 ½ cups cheddar cheese
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.
Storing: Oven baked omelettes will keep in the fridge for 3-4 days in a covered casserole dish. Store in the freezer for up to 6 months. Store individual slices in freezer-safe storage containers for quick and easy defrosting when you want breakfast quick later on. 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.
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.