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!
Servings: 6 slices
Calories: 240kcal
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
- 3 tablespoon milk optional
- 1 ½ cups cheddar cheese
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.
Notes
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.
Nutrition
Serving: 6oz | Calories: 240kcal | Carbohydrates: 6g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 302mg | Sodium: 675mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1583IU | Vitamin C: 28mg | Calcium: 261mg | Iron: 2mg
