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Sheet Pan Veggie-Loaded Omelets

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Servings: 3 to 4
Calories: 305kcal

Ingredients

  • 9 eggs
  • ⅓ cup half and half
  • salt and pepper to taste
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ⅓ cup mushrooms sliced
  • ⅓ cup broccoli chopped into small florets
  • ½ red pepper diced
  • ½ onion diced
  • ⅓ cup cheddar shredded

Instructions

  • Preheat the oven to 350°. Line a 9 x 13 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: 305kcal | Carbohydrates: 9g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 514mg | Sodium: 284mg | Potassium: 400mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1618IU | Vitamin C: 37mg | Calcium: 211mg | Iron: 3mg