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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.
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.
What you need to make them:
Ingredients:
- Eggs
- Mixed Veggies
- Milk of choice
- Pink Salt
- Black Pepper
- Garlic Powder
- Paprika
- Turmeric
- Baking Powder
Equipment:
- 10 x 15 inches Sheet Pan
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 to making Sheet Pan Omelet:
- Grease sheet Pan very well with coconut or avocado oil– You don’t want your omelet to stick to the pan.
- Adding a bit of milk to eggs makes them fluffier– Particularly when cooked in omelet form or scrambled.
- 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.
- Use omelet slices to make breakfast sandwiches- So easy and so delicious!
- Double the batch to have one whole sheet Pan Omelet to freeze for later- Great for meal prep!
What veggies can I add to my Sheet Pan Omelet?
- 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
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.
Can you freeze Sheet Pan Omelets?
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:
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.
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
-
Preheat oven at 350 degrees F.
-
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).
-
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.
-
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.
-
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).
-
Pour omelet mixture to greased sheet pan making sure it’s evenly spread on the pan.
-
Bake omelet for 25 minutes.
-
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.
-
Serve as an omelet, breakfast sandwich or any other preferred way.
Recipe Notes
Tips to making Sheet Pan Omelet:
- Grease sheet Pan very well with coconut or avocado oil– You don’t want your omelet to stick to the pan.
- Adding a bit of milk to eggs makes them fluffier– Particularly when cooked in omelet form or scrambled.
- 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.
- Use omelet slices to make breakfast sandwiches- So easy and so delicious!
- Double the batch to have one whole sheet Pan Omelet to freeze for later- Great for meal prep!
*Veggies Suggestions:
- Baby Spinach
- Kale
- Onions
- Tomatoes
- Bell Peppers
- Sweet Peppers
- Crimini Mushrooms
- Shredded Carrots
- Broccoli
- Green Onions
- Chives
- Black Olives
- Peas
- Sweet Potatoes
*Add-On’s Suggestions:
- Cheese (cheddar, feta, mozzarella, etc.)
- Bacon
- Shredded Chicken (cooked)
- Ham
- Black Beans
- Kimchi
- Fresh Herbs (cilantro, parsley, garlic)
- Hash Potatoes
*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.
