Best 5 Baked Vegetable Omelet Recipes
Indulge in a symphony of flavors and colors with our baked vegetable omelet, a culinary masterpiece that combines the goodness of fresh vegetables, fluffy eggs, and a medley of herbs. Featuring three variations – a classic omelet, a hearty vegetable-packed omelet, and a delightful southwestern-inspired omelet – this versatile dish caters to diverse tastes and preferences. Whether you're a seasoned chef or a novice in the kitchen, our detailed recipes, complete with step-by-step instructions, ensure a perfect omelet every time. Join us on this culinary adventure as we explore the vibrant flavors and textures of this wholesome and satisfying dish.
Here are our top 5 tried and tested recipes!
BAKED VEGETABLE OMELET
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
- Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg
BAKED MASHED POTATO AND VEGETABLE OMELET
Categories Egg Potato Breakfast Brunch Bake Vegetarian Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.
BAKED VEGETABLE OMELET
This vegetable omelet can be served warm or cold.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
- Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.
BAKED VEGETABLE OMELET
Make and share this Baked Vegetable Omelet recipe from Food.com.
Provided by nemokitty
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
- Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.
BAKED VEGETABLE OMELET
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
- Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg
Tips:
- Use fresh vegetables: Fresh vegetables provide the best flavor and texture to your omelet.
- Choose a variety of vegetables: Use a mix of different vegetables to add color, flavor, and nutrients to your omelet. Some good options include bell peppers, onions, spinach, tomatoes, and mushrooms.
- Chop the vegetables evenly: This will help them cook evenly in the omelet.
- Use a nonstick skillet: This will help prevent the omelet from sticking and breaking.
- Cook the omelet over medium heat: This will help prevent the omelet from overcooking and becoming dry.
- Don't overcook the omelet: An overcooked omelet will be tough and dry. Cook it just until the eggs are set and the vegetables are tender.
- Season the omelet to taste: Add salt, pepper, and other spices to taste.
- Serve the omelet immediately: An omelet is best served hot and fresh out of the pan.
Conclusion:
A baked vegetable omelet is a delicious and nutritious breakfast, lunch, or dinner option. It's easy to make and can be customized to your liking. With its protein-packed eggs and vitamin-rich vegetables, an omelet is a great way to start your day or refuel after a workout. So next time you're looking for a quick and easy meal, give this baked vegetable omelet a try!
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