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oven baked garden veggie omelette in a casserole dish
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4.69 from 22 votes

Garden Veggie Oven Baked Omelette

This Oven Baked Omelette with Garden Veggies is as easy as pie! Simply chop all ingredients, mix, and pour into the casserole pan. Bake and serve! Perfect for crowds and large families.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: breakfast casserole, breakfast for dinner, easy breakfast
Servings: 6 slices
Calories: 240kcal
Author: Kristina


  • 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.


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