Baked Omelette
This Baked Omelette is a high-protein, gluten-free, delicious breakfast to prep ahead for the week. Customize the add-ins to your liking and double the batch to freeze an unbaked one for later.
Ingredients
- cooking spray
- 1 ½ teaspoonsavocado oil or olive oil
- 1 cupdiced veggies, like bell peppers, onion, mushrooms, zucchini, kale, etc
- 9 largeeggs
- ½ cupwhole milk (sub: plain dairy-free milk)
- 1 cupshredded cheddar cheese (sub: feta crumbles, shredded swiss, colby jack or pepper jack)
- ½ cupcooked breakfast meat, like chopped deli ham, crumbled breakfast sausage, or chopped bacon
- ½ teaspoonsalt
- ¼ teaspoonpepper
- optional: fresh chopped spinach or herbs like parsley or basil
Directions
Make it now:
- 1
Preheat oven to 400°F degrees. Grease an 8×8 or 9×9 casserole dish with cooking spray.
- 2
In a medium skillet, heat the oil over medium-high heat until shimmery. Add the diced veggies. Season lightly with salt and pepper. Stir occasionally until the vegetables are softened, about 4-5 minutes. Remove from heat and set aside. (This would also be a good time to cook the meat, if it isn’t already.)
- 3
In a large mixing bowl, beat the eggs and milk until combined. Stir in cheese, veggies, and cooked meat. Note: If you want to add fresh chopped spinach or herbs, this would be the time to do it.
- 4
Pour egg mixture into the casserole dish. Bake for 20-25 minutes, just until eggs are set in the middle. Let cool slightly before slicing.