Name: Easy Sheet Pan Omelet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 0.333 cup onion; 0.333 cup red bell pepper; 0.5 cup zucchini; 6 eggs; 0.25 cup whole milk; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cup cheddar cheese

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Easy Sheet Pan Omelet

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Ingredients

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Instructions

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Instructions

Preheat oven to 350 degrees F. Use cooking spray to coat a quarter sheet pan.

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.

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.

In a large bowl, crack 6 eggs. Add in ¼ cup whole milk and whisk to combine.

Season with remaining salt and pepper, whisking together. Add in cooked vegetables.

Fold in ¾ cup grated cheddar cheese. Carefully transfer omelet mixture to prepared quarter sheet pan.

Bake on the middle rack for 15 to 17 minutes, or until eggs are set.

Cut into 6 equal squares and serve.

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Nutrition

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Tips & Tricks (5)

Pre-cook Vegetables for Even Texture 🥒
Sauté the zucchini, peppers, and onions for 3-4 minutes before adding the egg mixture to ensure they're tender and release excess moisture, preventing a watery omelet.
Whisk Eggs with Milk for Fluffiness 🥛
Add whole milk to your beaten eggs and whisk vigorously for 1-2 minutes to incorporate air, creating a lighter, more custardy texture that rises beautifully in the oven.
Use Parchment Paper for Easy Release 📄
Line your sheet pan with parchment paper and oil it well to ensure the finished omelet slides out cleanly without sticking, making portioning and serving seamless.
Oil Distribution Matters 🌊
Use olive oil to coat both the pan and vegetables evenly before pouring the egg mixture to ensure consistent cooking and prevent dry spots throughout the omelet.
Perfect Doneness at 375°F for 15-18 Minutes ⏱️
Bake at 375°F until the center is just set but still slightly jiggly when gently shaken—this residual heat continues cooking as it cools, preventing an overcooked, rubbery texture.