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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 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
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.