Sheet Pan Omelette Recipe

 

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 12 servings

Yield: 1 sheet pan

Introduction: Mornings can be hectic, and breakfast often takes a backseat. For a quick, easy, and satisfying morning meal that can feed a crowd or be prepped ahead, try making sheet pan eggs. Similar to a frittata, this recipe allows you to bake a large batch of eggs with minimal effort and lots of customization options.

Ingredients:

• Cooking spray or vegetable oil/butter to grease the pan
• 18 large eggs
• 1/2 cup milk (or non-dairy alternative)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded cheddar cheese (or any shredded cheese of your choice)
• 1/2 cup bell pepper, diced small
• 1/4 cup onion, diced small

Instructions:

1. Preparation:

   • Preheat your oven to 375°F (190°C).
   • Grease a rimmed half sheet pan (approximately 18 x 13 inches) generously with cooking spray or vegetable oil/butter.

2. Mix the Eggs:

   • In a large mixing bowl, whisk together the eggs, milk, kosher salt, and ground black pepper until well combined and the mixture turns a uniform yellow color.

3. Assemble:

   • Carefully pour the egg mixture into the prepared sheet pan, ensuring it spreads evenly.

4. Add Toppings:

   • Sprinkle the shredded cheddar cheese evenly over the egg mixture.
   • Scatter the diced bell pepper and onion over the cheese and eggs.

5. Bake:

   • Place the sheet pan in the preheated oven and bake for about 15 minutes, or until the eggs are fully set in the center.

6. Cool and Serve:

   • Allow the sheet pan omelette to cool slightly in the pan for a few minutes.
   • Use a sharp knife to cut the omelette into 12 squares.

Storage and Freezing:

• Storage: Store leftover sheet pan eggs in an airtight container in the refrigerator, separated by layers of parchment or waxed paper. They will keep well for up to three days and can be reheated in a toaster oven or microwave.
• Freezing: To freeze, wrap individual slices of the omelette tightly with plastic wrap, then place them in a zip-top freezer bag. Squeeze out excess air before sealing. Frozen omelette slices can be stored for up to three months. Thaw them in the refrigerator before reheating and using.

Recipe Tips:

• To avoid spills when transferring the egg mixture to the oven, you can place the sheet pan on the oven rack first and then pour the mixture into it.
• Customize your omelette with your favorite mix-ins such as cooked bacon, sausage, spinach, or tomatoes.

Nutrition Facts (per serving):

• Calories: 113
• Fat: 7g
• Carbohydrates: 1g
• Protein: 10g

Enjoy your sheet pan omelette as a high-protein breakfast, a sandwich filling, or as part of a breakfast burrito!