Sheet Pan Omelet
This easy Sheet Pan Omelet is packed with onion, pepper, zucchini and cheddar cheese. It's a customizable recipe that works well for feeding a group or meal prepping for the week.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- ⅓ cup diced onion
- ⅓ cup diced red bell pepper
- ½ cup diced zucchini
- 6 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup grated cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Use cooking spray to coat a quarter sheet pan.
- Heat olive oil in a medium skillet. Add in 1/3 cup each of diced onion and red bell pepper. Cook for about 3 minutes.
- Stir in ½ cup diced zucchini and season with a pinch of the salt and pepper. Cook for an additional 3 to 4 minutes, until vegetables are cooked through. Set aside.
- In a large bowl, crack 6 eggs. Add in ¼ cup whole milk and whisk to combine.
- Season with remaining salt and pepper, whisking together. Add in cooked vegetables.
- Fold in ¾ cup grated cheddar cheese. Carefully transfer omelet mixture to prepared quarter sheet pan.
- Bake on the middle rack for 15 to 17 minutes, or until eggs are set.
- Cut into 6 equal squares and serve.