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.

5 from 4 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast, Gluten-free, Main Course, Main Dish

Servings people

Calories 432 kcal

Equipment

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

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