Sheet Pan Veggie-Loaded Omelets
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 316kcal
Ingredients
- 18 eggs
- ¾ cup half and half
- salt and pepper to taste
- 2 tsp. garlic powder
- 2 tsp. onion powder
- ¾ cup mushrooms sliced
- ¾ cup broccoli chopped into small florets
- 1 red pepper diced
- 1 onion diced
- ¾ cup cheddar shredded
Instructions
- Preheat the oven to 350°. Line a 13 x 18 sheet pan with foil and spray with nonstick cooking spray.
- Using a bigger or smaller pan may effect the cook time.
- In a large bowl, whisk together the eggs, half and half, garlic powder, onion powder, and salt and pepper to taste, until well combined.
- Pour the eggs into the prepared baking sheet.
- Sprinkle the vegetables evenly over the eggs.
- Sprinkle the cheese evenly over the eggs.
- Bake for 20-25 minutes, until the eggs are set, the cheese is melted, and vegetables are soft.
- Let cool for 2 minutes, then cut into servings with a pizza cutter.
- Serve immediately.
Nutrition
Calories: 316kcal | Carbohydrates: 9g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 517mg | Sodium: 296mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1654IU | Vitamin C: 38mg | Calcium: 226mg | Iron: 3mg