Baked Vegetable Omelet
Elevate your breakfast or brunch game with this vibrant and wholesome Baked Vegetable Omelet, a protein-packed dish that's as satisfying as it is colorful. Made with fluffy eggs, creamy milk, and a medley of sautéed vegetables like bell peppers, zucchini, mushrooms, and spinach, this recipe brings together nutrition and flavor in every bite. The top is generously sprinkled with melted cheddar or mozzarella cheese, creating a golden, irresistible crust. Perfectly seasoned with a touch of salt, black pepper, and optional fresh parsley garnish, this baked omelet is delightfully simple to prepare and ready in under 40 minutes. Ideal for meal prep, entertaining, or a cozy family meal, this versatile dish is gluten-free, packed with veggies, and customizable for your personal taste. Whether served on its own or paired with a side salad or crusty bread, this baked omelet is sure to become your new go-to recipe for effortless, healthy mornings.
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Recipe Information
Ingredients
- 8 pieces eggs
- 0.5 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 medium, diced onion
- 1.5 cups, diced bell peppers (mixed colors)
- 1 medium, diced zucchini
- 1 cup, sliced mushrooms
- 1 cup, chopped baby spinach
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or non-stick cooking spray.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the bell peppers, zucchini, and mushrooms. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.
Add the baby spinach to the skillet and cook for 1-2 minutes or until wilted. Remove the skillet from heat.
Transfer the cooked vegetables into the prepared baking dish and spread them out evenly.
Pour the egg mixture evenly over the vegetables, ensuring they are well coated.
Sprinkle the shredded cheese over the top of the mixture.
Bake in the preheated oven for 20-25 minutes or until the eggs are set in the center and the top is golden brown.
Remove from the oven and let it cool for a few minutes before slicing.
Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1619 mg | 540% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 42.1 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1314 mg | 101% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2792 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
