Breakfast & Brunch
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Sheet Pan Omelette

I like to try to meal prep for my week, especially since I’m back in the office a few days of the week. Not having to think about what to pack for lunch tomorrow helps me relax and forces me to eat whatever I packed! I typically cook on the weekends and pack my breakfasts and lunches for the week. Today’s recipe of a sheet pan omelette is a great breakfast option that makes several servings. And the clean up is easy, too! I’ll cut it innto several pieces and eat throughout the week. You can make with whatever veggies you want or have but the below is one of my favorite combos. Give this a try!

Ingredients:

  • 8 eggs
  • 1/2 cup diced asparagus
  • 1/3 cup chopped broccoli
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup chopped mushrooms
  • 1 cup sliced yellow squash
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Tuscan (or Italian) seasoning
  • 1/4 cup shredded Mexican cheese
  • 2 tbsp shredded Parmesan
  • 1/4 cup milk
  • Cooking spray
  • Olive oil

Instructions:

  • Preheat oven to 400 degrees
  • Prepare/chop all of the veggies
  • Line a rimmed sheet pan with tin foil and spray with cooking spray
  • Put all veggies in a large mixing bowl
  • In a measuring cup, add 1/8 cup olive oil and spice and stir until combined
  • Pour over veggies and gently stir until all veggies are coated
  • Pour veggies onto sheet pan and place in single layer

  • Bake in oven for 15 minutes or until the veggies get a bit of color on them

  • While veggies are baking, crack eggs into a bowl or large measuring cup
  • Add a bit of salt and pepper
  • Whisk until combined 
  • Add milk and Parmesan cheese, stir until combined 
  • When veggies are done cooking, remove from oven and spray again with cooking spray (you will have to push the veggies around so the bottom and sides get coated
  • Place the veggies in a single layer and gently pour the eggs over 

  • Cook in oven for 12-15 minutes, or until eggs are set and cooked completely

  • Remove from oven and sprinkle cheese over top
  • Place back in the oven until cheese is melted

  • Cut into 12 pieces and serve with sides of choice!

Sheet Pan Omelette

Servings 12 pieces

Ingredients
  

  • 8 eggs
  • 1/2 cup diced asparagus
  • 1/3 cup chopped broccoli
  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup cleaned & chopped mushrooms
  • 3/4 cup sliced yellow squash
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Tuscan (or Italian) seasoning
  • 1/4 cup shredded Mexican cheese
  • 2 tbsp shredded Parmesan
  • 1/4 cup milk
  • Cooking spray
  • Olive oil

Instructions
 

  • Preheat oven to 400 degrees
  • Prepare/chop all of the veggies
  • Line a rimmed sheet pan with tin foil and spray with cooking spray
  • Put all veggies in a large mixing bowl
  • In a measuring cup, add 1/8 cup olive oil and spice and stir until combined
  • Pour over veggies and gently stir until all veggies are coated
  • Pour veggies onto sheet pan and place in single layer
  • Bake in oven for 15 minutes or until the veggies get a bit of color on them
  • While veggies are baking, crack eggs into a bowl or large measuring cup
  • Add a bit of salt and pepper
  • Whisk until combined 
  • Add milk and Parmesan cheese, stir until combined 
  • When veggies are done cooking, remove from oven and spray again with cooking spray (you will have to push the veggies around so the bottom and sides get coated
  • Place the veggies in a single layer and gently pour the eggs over 
  • Cook in oven for 12-15 minutes, or until eggs are set and cooked completely
  • Remove from oven and sprinkle cheese over top
  • Place back in the oven until cheese is melted
  • Cut into 12 pieces and serve with sides of choice!

Stay hungry…

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