Country Oven Omelet
Elevate your breakfast game with this hearty and delicious Country Oven Omelet, a perfect blend of farm-fresh ingredients and comforting flavors baked to golden perfection. This easy-to-make dish combines fluffy eggs whisked with whole milk and savory seasonings, layered over sautéed vegetables like onions, red bell peppers, earthy mushrooms, and vibrant spinach. Topped with rich shredded cheddar cheese, this baked omelet is a crowd-pleaser that's perfect for busy mornings, weekend brunches, or even a light dinner. Simple to prepare in just 15 minutes and baked to perfection in under half an hour, this no-fuss casserole-style omelet is sure to become a family favorite. Garnish with fresh parsley for an extra touch of freshness and serve it warm for a cozy meal packed with protein and wholesome veggies.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.5 cups whole milk
- 1 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 cups mushrooms, sliced
- 1 cups baby spinach, chopped
- 1 cups shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or similar-sized ovenproof dish.
In a mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder until well combined. Set aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 4-5 minutes until softened.
Add the sliced mushrooms to the skillet and cook for an additional 3 minutes, stirring occasionally.
Stir in the chopped baby spinach and cook for 1-2 minutes, or until wilted. Remove the skillet from the heat.
Spread the sautéed vegetables evenly in the prepared baking dish.
Pour the egg mixture over the vegetables, ensuring it spreads evenly.
Sprinkle the shredded cheddar cheese evenly on top of the egg mixture.
Bake in the preheated oven for 25-30 minutes, or until the omelet is fully set and the top is golden brown.
Remove the dish from the oven and let it cool for 5 minutes before slicing. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 18.4 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 1291 mg | 99% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1965 mg | 42% | |
*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.
