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 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 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
Instructions
- Prep: Preheat oven to 400°F degrees. Grease an 8x8 or 9x9 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.
Freezer Instructions
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.
Nutrition
Calories: 257 kcal (13%) | Carbohydrates: 6 g (2%) | Protein: 18 g (36%) | Fat: 18 g (28%) | Cholesterol: 276 mg (92%) | Sodium: 591 mg (26%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
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