Sheet Pan Omelet

There’s never been an easier way to make an omelet like it is to make this Sheet Pan Omelet. Makes for some fluffy eggs and a delicious savory breakfast. Made with eggs, mixed fresh veggies, milk for more fluffiness, and spices that really elevate the flavors. Perfect crowd pleaser omelet to serve for brunch and for meal prepping.

Sheet Pan Omelet

When it comes to cooking breakfast you could never go wrong with some tasty eggs. They are so versatile and make for a comforting breakfast. Especially when cooked in omelet form. Omelets are so good and can be packed with a variety of different add-ons such as veggies, meats, and/or cheese.

As delicious and perfect for breakfast omelets are, we all know how much of a pain to make they can be. It has taken me years to perfect how to cook a traditional omelet. So many failed attempts at making an omelet. If you don’t use the right technique, you end up with an omelet that falls apart all over the place.

This Sheet Pan Omelet is the easiest way to make an omelet. It’s also a great way to make a large batch and serve a large crowd. Comes in handy for any brunch and even meal prepping. They’re also great to make breakfast sandwiches with. Whenever or however you decide to serve these, they sure won’t disappoint.

Ingredients needed to make Sheet Pan Omelet:

• Eggs– Large eggs.
• Mixed Veggies– Any preferred veggies. My go-to’s for this recipe are red bell peppers, mushrooms, baby spinach and cherry tomatoes.
• Milk of choice– Makes eggs fluffy.
• Spices– Pink Salt, Black Pepper, Garlic Powder, Paprika, Turmeric
• Baking Powder– Makes eggs fluffy and helps the omelet rise.

Equipment needed to make Sheet Pan Omelet:

• 10 x 15 inches Sheet Pan– Use this exact sheet pan size as it will fit the egg mixture perfectly.
• Large Mixing Bowl– To whisk eggs along with the rest of ingredients.
• Whisk– To whisk the eggs together.

How to make Sheet Pan Omelet:

• Step 1– Preheat oven at 350 degrees F.
• Step 2– Dice or chop up veggies of choice and mix together. Measure out 3 cups of mixed veggie and set aside. (See note below for suggestions of veggies you can use).
• Step 3– Grease sheet pan with coconut oil, avocado oil, or any oil you have in hand. Make sure sheet pan is well greased and coated. Set aside.
• Step 4– Crack eggs and pour them in a large bowl. Add milk, pink salt, black pepper, garlic powder, paprika, turmeric and baking powder. Whisk together for 30-40 seconds.

• Step 5– Add mixed veggies to whisked eggs and mix together making sure the veggies are well incorporated with eggs. You can also add any other add-ons you may be using at this point and mix together with eggs and veggies. (see note below for suggestions of add-ons you can use).

• Step 6– Pour omelet mixture to greased sheet pan making sure it’s evenly spread on the pan.
• Step 7– Bake omelet for 20 minutes.

• Step 8– Remove from oven and allow it to sit for a few minutes. Place sheet pan upside down on a large cutting board. Once omelet comes out cut it into even squares.
• Step 9– Serve as an omelet, breakfast sandwich or any other preferred way.

Tips and Substitutions:

1. Grease sheet Pan very well with coconut or avocado oil– You don’t want your omelet to stick to the pan.
2. Adding a bit of milk to eggs makes them fluffier– Particularly when cooked in omelet form or scrambled.
3. Slice omelet into squares depending on how big you want them- I like to slice the omelet where I end up with 12 even squares. However, you can cut them smaller or larger if you prefer.
4. Use omelet slices to make breakfast sandwiches- So easy and so delicious!
5. Double the batch to have one whole sheet Pan Omelet to freeze for later- Great for meal prep!
6. Switch up your spices– If you don’t like any of the spices in this recipe, use other ones. Oregano, parsley, onion powder, cumin, are all great.

Vegetable Variations:

Sheet Pan Omelets are so versatile. You can switch up the vegetables you add to them and add other toppings as well. These are some of my go-to vegetables:

• Baby Spinach
• Kale
• Onions
• Tomatoes
• Bell Peppers
• Sweet Peppers
• Crimini Mushrooms
• Shredded Carrots
• Broccoli
• Green Onions
• Chives
• Black Olives
• Peas
• Sweet Potatoes

Other add-ons suggestions:

• Cheese (cheddar, feta, mozzarella, etc.)
• Bacon
• Shredded Chicken (cooked)
• Ham
• Black Beans
• Kimchi
• Fresh Herbs (cilantro, parsley, garlic)
• Hash Potatoes

What to serve Sheet Pan Omelet with:

1. Turn them into a breakfast sandwich– Get some English muffins or bagels and add slices of this omelet to them along with a slice of cheddar cheese if desired. You can also add some breakfast meat like bacon or sausage.
2. More protein– Serve on the side of bacon or Homemade Turkey Breakfast Sausages.
3. Fruit on the side– This Fresh and Easy Fruit Salad is perfect or this Winter Fruit Salad if you are making these in the winter.
4. Add avocado slices– The creaminess of the avocado is so good with this omelet.
5. Some carbs– You can always serve these with some toast.
6. Baked goods– These Lemon Raspberry Muffins or these Blueberry Greek Yogurt Muffins for the perfect brunch!

Sheet Pan Omelet FAQ’s:

What is a Sheet Pan Omelet? 

A Sheet Pan Omelet is an easy way to make your favorite omelet. The eggs are whisked together then mixed with any add-ons of choice and poured on a greased baking sheet pan. The eggs are then baked until cooked through and then sliced into squares. You can serve these omelets as is , as a breakfast sandwich, or any other way you would prefer.

Can I use frozen veggies instead of fresh?

Yes. You certainly can use frozen veggies. Just thaw them put first and drain any excess liquid. It will create too much moisture making your omelet soggy.

What’s the secret to a fluffy omelet?

There are a few secrets to a fluffy omelet:

1. Use a whisk– Whisking your eggs creates air pockets which makes your eggs nice and fluffy. Careful not to over whisk tho!
2. Add a splash of milk– Adding a bit of milk helps eggs get nice and fluffy.
3. Add baking powder– Baking powder helps eggs rice and get fluffier.

How do I know when the sheet pan omelet is fully cooked?

When the sheet pan omelet comes out of the oven, stick a toothpick in it. As long as it comes out clean and dry, this means the omelet is done.

Meal Prepping it:

These omelets are great for meal prepping. This recipe makes a large batch that you can keep refrigerated for a few days. You can have a healthy and nutritious breakfast ready-to-go on any busy morning.

Storing Sheet Pan Omelet:

Place any leftover Sheet Pan Omelet in an airtight container. I like placing a piece of parchment paper in between each slice of omelet. Like this, the juices from the veggies won’t spread onto the other slices. This will cause too much moisture and your omelets will start to get soggy. Keep them refrigerated for up to 3-4 days. Reheat in the oven or in microwave.

Freezing Sheet Pan Omelet:

These omelets are freezer friendly which is another reason for them being great for meal prep. It’s always a great idea to make two batches and freeze one. Freeze in portions and place a piece of parchment paper between each omelet slice to prevent them from sticking to each other. You can keep frozen for 1-2 months. Thaw out in the fridge and reheat in preheated oven for 10 minutes at 350 degrees F.

Did you like this Sheet Pan Omelet recipe? You may also like these other savory breakfast recipes:

• Sweet Potato and Sausage Breakfast Skillet
• Chickpea Omelette Muffins
• Sweet Potato Waffles

Print

Sheet Pan Omelet

There's never been an easier way to make an omelet like it is to make this Sheet Pan Omelet. Makes for some fluffy eggs and a delicious savory breakfast. Made with eggs, mixed fresh veggies, milk for more fluffiness, and spices that really elevate the flavors. Perfect crowd pleaser omelet to serve for brunch and for meal prepping. 

Course Breakfast

Cuisine American

Keyword sheet pan omelet

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 slices

Calories 95 kcal

Author Angelica Arias

Ingredients

• 12 eggs
• 3 cups mixed veggies (see note)
• 1/4 cup milk of choice (almond, oat, coconut, dairy, etc)
• 1 tsp pink salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp baking powder

Instructions

1. Preheat oven at 350 degrees F.
2. Dice or chop up veggies of choice and mix together. Measure out 3 cups of mixed veggie and set aside. (See note below for suggestions of veggies you can use).
3. Grease a 10 x 15 inch sheet pan with coconut oil, avocado oil, or any oil you have in hand. Make sure sheet pan is well greased and coated. Set aside.
4. Crack eggs and pour them in a large bowl. Add milk, pink salt, black pepper, garlic powder, paprika, turmeric and baking powder. Whisk together for 30-40 seconds.
5. Add mixed veggies to whisked eggs and mix together making sure the veggies are well incorporated with eggs. You can also add any other add-ons you may be using at this point and mix together with eggs and veggies. (see note below for suggestions of add-ons you can use).
6. Pour omelet mixture to greased sheet pan making sure it’s evenly spread on the pan.
7. Bake omelet for 25 minutes.
8. Remove from oven and allow it to sit for a few minutes. Place sheet pan upside down on a large cutting board. Once omelet comes out cut it into even squares.
9. Serve as an omelet, breakfast sandwich or any other preferred way.

Recipe Notes

Tips and Substitutions:

1. 1. Grease sheet Pan very well with coconut or avocado oil– You don’t want your omelet to stick to the pan.
   2. Adding a bit of milk to eggs makes them fluffier– Particularly when cooked in omelet form or scrambled.
   3. Slice omelet into squares depending on how big you want them- I like to slice the omelet where I end up with 12 even squares. However, you can cut them smaller or larger if you prefer.
   4. Use omelet slices to make breakfast sandwiches- So easy and so delicious!
   5. Double the batch to have one whole sheet Pan Omelet to freeze for later- Great for meal prep!
   6. Switch up your spices– If you don’t like any of the spices in this recipe, use other ones. Oregano, parsley, onion powder, cumin, are all great.

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Nutrition Facts

Sheet Pan Omelet

Amount per Serving

Calories

95

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

164

mg

55

%

Sodium

 

320

mg

14

%

Potassium

 

167

mg

5

%

Carbohydrates

 

7

g

2

%

Fiber

 

2

g

8

%

Sugar

 

0.2

g

0

%

Protein

 

7

g

14

%

Vitamin A

 

2631

IU

53

%

Vitamin C

 

5

mg

6

%

Calcium

 

63

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.