Oven Baked Veggie Omelet
Make omelettes super simple with this baked omelet recipe! This delicious family-style oven omelette with garden veggies requires little prep. Extremely versatile and healthy - keto, paleo, low carb, bariatric recipe that works with almost any combination of veggies. Perfect for crowds and large family meals - breakfast, lunch, dinner, or even special brunch occasions.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Gluten-free, Main Course, Main Dish
Servings 6 people
Calories 432 kcal
1 tablespoons butter 1 cup onion chopped 1 large bunch bok choy chopped and separated into greens and whites 2 cloves garlic pressed 1 large bunch spinach chopped 12 eggs ¾ cup milk Can be dairy or non-dairy. I use 1% cow's milk. 3 cups cheddar cheese shredded 1 handful fresh cilantro snipped salsa for serving Greek yogurt or sour cream for serving
Preheat the oven to 350ºF.
Melt butter in a large skillet. Sauté the onion and white parts of the bok choy until they are just beginning to soften.
Add the garlic, green parts of the bok choy, and spinach. Cook another minute or two longer, until the onions are crisp-tender.
In a large mixing bowl, whisk together eggs, milk, and half of the shredded cheese.
Pour vegetables into a round baking dish. Pour eggs over the veggies.
Sprinkle with the rest of the cheese and most of the cilantro (reserve some for garnish).
Bake at 350ºF for 30 to 35 minutes, until the eggs are set.
Serve with salsa and sour cream.
Calories: 432 kcal | Carbohydrates: 11 g | Protein: 30 g | Fat: 31 g | Saturated Fat: 17 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 395 mg | Sodium: 643 mg | Potassium: 933 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 12763 IU | Vitamin C: 81 mg | Calcium: 703 mg | Iron: 5 mg