Sheet Pan Omelet
Make this Easy Sheet Pan Omelet with eggs, cream cheese, and your favorite toppings. It is perfect for meal prep, brunch, or feeding a crowd.
Servings: 8
Calories: 144.3
Ingredients
Egg Mixture:
- 12 eggs
- 4 oz cream cheese
- 1 tsp salt
- 1/2 tsp pepper
Topping Options:
- 1 tsp dill, basil, oregano, or parsley, etc.
- 1 tsp dried onion and/or dried minced garlic
- 2 cups shredded, cubed, or crumbled cheese (cheddar, mozzarella, feta, etc.)
- 2 cups roasted or sauteed veggies (onions, spinach, broccoli, etc.)
- 2 cups cooked meat (ham, browned sausage, etc.)
Instructions
- Preheat oven to 350. Spray a sheet pan with cooking spray.
- Put the egg mixture ingredients in a blender and blend until smooth.
- Put the toppings of your choice in the baking dish. Pour the egg over the fillings.
- Bake for 15-20 min or until the center only jiggles slightly and the edges are golden brown.
Roasted Vegetable Omelet
- Toss vegetables of you choice with a little oil, salt, and pepper.
- Roast on the sheet pan at 425 for 25 minutes.
- Reduce oven temperature to 350.
- Pour the egg mixture over the hot vegetables.
- Bake for 14-16 minutes or until set and no longer jiggly.
Notes
Nutrition: The nutrition facts are for the base recipe without any add-ins. They are calculated based on 8 servings. Each serving has 1 net carb.
Baking Pan: Make sure the pan you use has sides that are at least 1 inch high, such as a jelly roll pan.
Nutrition
Serving: 1piece | Calories: 144.3 | Carbohydrates: 1.3g | Protein: 9.2g | Fat: 11.2g | Saturated Fat: 4.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.7g | Trans Fat: 0.03g | Cholesterol: 259.8mg | Sodium: 428.9mg | Potassium: 111.5mg | Fiber: 0.03g | Sugar: 0.8g | Vitamin A: 547.5IU | Calcium: 51.4mg | Iron: 1.2mg