Hey friends! Today I’m sharing one of my favorite easy meals Sheet Pan Omelette! This is such a fun and simple recipe that works great for busy mornings, quick lunches, or even a lazy dinner. What I love most is how easy it is to make and how you can use up leftover veggies in the fridge. It’s also perfect for meal prep just slice and store! Let’s get started!
Method
Preheat the Oven
First, set your oven to 180°C (350°F) so it has time to heat up while you get everything else ready. Preheating the oven is important because it helps the omelette cook evenly right from the start.
Prepare the Egg Mixture
Grab a mixing bowl or a large jar. Crack five eggs into it. Then, add your grated cheddar cheese, minced garlic, oregano, and salt. Use a whisk or a fork to mix everything together. You don’t need to beat the eggs too much just mix until the yolks and whites are blended with the spices and cheese. Overmixing can add too much air and make the omelette too puffy or spongy when baked.
Set Up the Baking Tray
Take a baking tray and line it with baking paper (also called parchment paper). This helps the omelette come off easily after baking and keeps your tray clean. Make sure the paper lies flat and reaches the edges so the eggs don’t spill underneath.
Pour and Add Vegetables
Now, slowly pour the egg mixture onto the tray, right over the baking paper. Use a spatula or spoon to gently spread it out into an even layer. Next, take your chopped vegetables mushrooms, bell pepper, and spinach and sprinkle them over the egg mixture. Try to spread them out evenly so every bite has a little bit of everything.
Bake the Omelette
Carefully place the tray in the preheated oven and bake for 18–20 minutes. You’ll know it’s ready when the eggs are firm, the top looks set, and it turns a little golden. If you gently shake the tray and the center doesn’t jiggle, it’s done.
Cool and Slice
Take the tray out of the oven and let it cool for a few minutes. This helps the omelette firm up more, which makes it easier to slice. Once it’s cool enough, cut it into squares or rectangles, depending on how you want to serve it.
Necessary Tools
- Mixing jar or bowl
- Whisk or fork
- Chopping board & knife
- Baking tray
- Baking paper (parchment paper)
- Oven
🍳 Sheet Pan Omelette Easy, Tasty, and Perfect for Meal Prep!
Cuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
5 eggs
40g cheddar cheese (grated)
5–6 mushrooms (chopped)
¼ bell pepper (chopped)
Small handful of spinach
1 tsp garlic (minced or powdered)
½ tsp oregano
¼ tsp salt
Directions
- Preheat your oven to 180°C (350°F).
- In a mixing jar or bowl, crack the eggs.
- Add the grated cheese, garlic, oregano, and salt. Mix everything well.
- Place a sheet of baking paper on your baking tray.
- Pour the egg mixture onto the tray.
- Sprinkle the chopped mushrooms, spinach, and bell pepper on top.
- Gently spread everything so it’s even.
- Bake in the oven for 18–20 minutes, or until it’s set and golden on top.
- Let it cool a little, then cut into squares and enjoy!
Notes
- Don’t overmix the eggs just enough to blend them. Too much air makes the texture spongy.
- Make sure your veggies are chopped small, so they cook evenly in the oven.
- Don’t skip the baking paper! It keeps the omelette from sticking to the tray.
- Keep an eye on the time overbaking can make the eggs dry and rubbery.
Serving Suggestions
- Serve with sliced avocado and cherry tomatoes for a bright and tasty breakfast.
- Use it as a filling in a sandwich or wrap for a lunchbox win!
- Add hot sauce or a spoon of sour cream if you like extra flavor.
Fun Fact
Did you know that omelettes have been eaten since ancient times? The Ancient Persians used to mix eggs with herbs and fry them kind of like our sheet pan version today!
Conclusion
This Sheet Pan Omelette is such a game-changer! It’s quick, healthy, and so flexible you can change the veggies or cheese and it’ll still taste amazing. I love making a batch and saving leftovers for the next few days. Give it a try and let me know how you enjoy it breakfast, lunch, or both!
