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Spicy Oven Baked Omelet

Since our CSA began, we have been inundated by fresh vegetables.

I’m not complaining.

This week, instead of a stir fry, we combined our veggies into an oven omelet. I thought about making an omelet roll up, but decided against it at the last minute. I wasn’t sure how the pieces of bok choy would act in thin slices of egg.

Because it’s made from chopped veggies, eggs, and cheese, an oven omelet is extremely versatile.

It works with almost any combination of fresh or frozen veggies. I’ve even made it with an onion and a can of green chili peppers.

This recipe is very forgiving.

This spicy oven baked omelet or frittata is the perfect breakfast casserole because it is loaded with eggs, cheese, and veggies like bok choy, spinach, and onions. Would also be good with mushrooms. Gluten free and low carb, awesome for mornings. Simple and easy omelette for dinner, supper, or brunch. Could add bacon or baked ham for a little extra protein.

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Spicy Oven Baked Omelet
oven omelet
oven omelet
  1. Preheat the oven to 350.
  2. Melt butter in a large skillet.
  3. Saute the onion and white parts of the bok choy until they are just beginning to soften.
  4. Add the garlic, green parts of the bok choy, and spinach and cook another minute or two longer, until the onions are crisp-tender.
  5. In a large mixing bowl, whisk together eggs, milk, and half of the shredded cheese.
  6. Pour vegetables into a round baking dish.
  7. Pour eggs over the veggies.
  8. Sprinkle with the rest of the cheese, then the cilantro leaves.
  9. Bake at 350 for 30 to 35 minutes, until the egg is set.
  10. Serve with salsa and sour cream.
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© 2011 – 2018, Tara Ziegmont. All rights reserved.

4 thoughts on “Spicy Oven Baked Omelet”

  1. We are featuring this on My Meatless Mondays and I plan to make it, this week.  This has me salivating and it is hard to wait to make it.  Thanks for sharing.

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