Can I make this baked omelette without vegetables?

Absolutely! Just omit the veggies from the recipe and feel free to add more meat, if desired.

How do I make a vegetarian baked omelette?

To make this recipe vegetarian, simple leave out the cooked meat. Instead, add more sautéed vegetables like chopped bell peppers, onions, mushrooms, sweet potatoes, potatoes, etc. Or add fresh chopped spinach and herbs, such as parsley or basil, without sautéing first.

Can I make a baked omelette ahead of time?

Yes, a baked omelette is a great recipe to make ahead for the week. Once it's baked and cooled, cover and store it in the refrigerator for up to 3-4 days. When you're ready to serve, you can reheat slices in the microwave or a preheated oven.

Easy Baked Omelette (Done in 30 Minutes!)

Name: Baked Omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Cooking spray; 1 1/2 teaspoons avocado oil or olive oil; 1 cup diced veggies, like bell peppers, onion, mushrooms, zucchini, kale, etc.; 9 large eggs; 1/2 cup whole milk (sub: plain dairy-free milk); 1 cup shredded cheddar cheese (sub: feta crumbles, shredded Swiss, Colby jack or pepper jack); 1/2 – 1 cup cooked breakfast meat, like chopped deli ham, crumbled breakfast sausage, or chopped bacon; 1/2 teaspoon salt; 1/4 teaspoon pepper; Optional: fresh chopped spinach or herbs like parsley or basil

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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.

Yield: 6 servings 1x

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

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Ingredients

Cooking spray
1 1/2 teaspoons avocado oil or olive oil
1 cup diced veggies, like bell peppers, onion, mushrooms, zucchini, kale, etc.
9 large eggs
1/2 cup whole milk (sub: plain dairy-free milk)
1 cup shredded cheddar cheese (sub: feta crumbles, shredded Swiss, Colby jack or pepper jack)
1/2 – 1 cup cooked breakfast meat, like chopped deli ham, crumbled breakfast sausage, or chopped bacon
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: fresh chopped spinach or herbs like parsley or basil

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Instructions

Make It Now:

Prep: Preheat oven to 400°F degrees. Grease an 8×8 or 9×9 casserole dish with cooking spray.
Saute Veggies: 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.)
Combine: 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.
Bake: 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.

Freeze For Later: Follow Steps 2-3. Pour the batter into a gallon-size freezer bag or into a greased square casserole dish with lid. Seal tightly and freeze. (Tip: Freeze the freezer bag on a sheet pan. Remove pan once it’s frozen.)

Prepare From Frozen: Thaw completely. Bake according to directions.

Notes/Tips

Dairy-Free Version: Use plain non-dairy milk (i.e. almond milk) and omit the cheese or use dairy-free cheese like Daiya brand.
Instead of sautéing the veggies, you can instead add them to a microwave-safe bowl and toss with oil. Cover with a paper towel and microwave for 4-5 minutes, until softened.
I don’t recommend freezing this dish after baking, unless you cut it into slices to put on Breakfast Sandwiches. They freeze great!
My favorite baking dish for this casserole is the Caraway Square Baking Pan. If you want to freeze it in a dish and bake later, try the Oxo Freezer-to-Oven Dish.

Cuisine: American Method: Baked

Find it online: https://thrivinghomeblog.com/baked-omelette/