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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 4

Stir in the bell peppers, zucchini, and mushrooms. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Add the baby spinach to the skillet and cook for 1-2 minutes or until wilted. Remove the skillet from heat.

Step 6

Transfer the cooked vegetables into the prepared baking dish and spread them out evenly.

Step 7

Pour the egg mixture evenly over the vegetables, ensuring they are well coated.

Step 8

Sprinkle the shredded cheese over the top of the mixture.

Step 9

Bake in the preheated oven for 20-25 minutes or until the eggs are set in the center and the top is golden brown.

Step 10

Remove from the oven and let it cool for a few minutes before slicing.

Step 11

Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	1435.2 grams (1435.2g)

Amount per serving	% Daily Value*
Calories	1538

Total Fat 98.70g	127%
Saturated Fat 41.50g	208%
Polyunsaturated Fat 4.20g
Cholesterol 1619mg	540%
Sodium 4654mg	202%
Total Carbohydrate 66.90g	24%
Dietary Fiber 11.70g	42%
Total Sugars 42.10g
Protein 95.30g	191%

Vitamin D 406IU	2029%
Calcium 1314mg	101%
Iron 12mg	66%
Potassium 2792mg	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.

Source of Calories

Fat: 57.8%

Protein: 24.8%

Carbs: 17.4%