- VE
- GF
- HP
- LS
- LC
- KF
Easy Sheet Pan Omelet
This Easy Sheet Pan Omelet is packed with onions, peppers, zucchini and cheddar cheese, making for a savory, protein-rich breakfast you can make to feed a crowd or get ahead of meal prep for the week. It’s a home run for breakfast sandwiches, serving with breakfast potatoes or enjoying on its own. The sheet pan cooking method results in a tender, fluffy omelet with consistent results every time.
Ingredients
Instructions
- Step 1
Preheat oven to 350 degrees F. Use cooking spray to coat a quarter sheet pan.
- Step 2
Heat olive oil in a medium skillet. Add in 1/3 cup each of diced onion and red bell pepper. Cook for about 3 minutes.
- Step 3
Stir in ½ cup diced zucchini and season with a pinch of the salt and pepper. Cook for an additional 3 to 4 minutes, until vegetables are cooked through. Set aside.
- Step 4
In a large bowl, crack 6 eggs. Add in ¼ cup whole milk and whisk to combine.
- Step 5
Season with remaining salt and pepper, whisking together. Add in cooked vegetables.
- Step 6
Fold in ¾ cup grated cheddar cheese. Carefully transfer omelet mixture to prepared quarter sheet pan.
- Step 7
Bake on the middle rack for 15 to 17 minutes, or until eggs are set.
- Step 8
Cut into 6 equal squares and serve.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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