Vegetable and Herb Baked Omelette
Transform your breakfast routine with this vibrant Vegetable and Herb Baked Omelette, a wholesome and nutritious dish brimming with fresh produce and aromatic herbs. Made with fluffy eggs, sautéed red bell peppers, zucchini, and tender baby spinach, this oven-baked omelette is elevated with the savory richness of cheddar cheese and the fresh flavors of parsley and chives. Perfectly cooked in just 30 minutes, this one-pan recipe is as easy as it is flavorful, making it an ideal choice for a hassle-free brunch, a meal prep wonder, or a light dinner. With its colorful medley of vegetables and herbs, this baked omelette delivers both taste and nutrition in every slice. Serve it warm alongside a crisp green salad or crusty bread for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 2 cups baby spinach
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh chives
- 1 cup, shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or a similarly sized oven-safe dish.
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and zucchini, and sauté for 3-4 minutes until they begin to soften.
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and let the vegetables cool slightly.
Gently fold the cooled vegetables into the egg mixture, along with the chopped parsley, chives, and shredded cheddar cheese.
Pour the egg and vegetable mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the omelette is puffed and the center is set. A toothpick inserted in the middle should come out clean.
Remove the omelette from the oven and let it cool for 5 minutes before slicing into squares or wedges.
Serve warm, garnished with extra parsley or chives if desired.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 314 mg | 24% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 361 mg | 8% | |
*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.
