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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 432kcal | Carbohydrates: 11g | Protein: 30g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 395mg | Sodium: 643mg | Potassium: 933mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12763IU | Vitamin C: 81mg | Calcium: 703mg | Iron: 5mg
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