Gruyère and Veggie Omelette Sheet Pan
This is a really quick, easy, and healthy breakfast option that you can make for a crowd or use for meal prep. This recipe is another one that is inspired by my dad, who would make batches of baked omelettes and store them in the freezer to always have an easy breakfast option on hand. There’s no need to pre-cook the veggies here, and I promise that they’ll cook down in the oven – trust me! The ingredients are vegetarian friendly, but you can easily add some cooked crumbled bacon, sausage or diced ham too. This pairs well with toast, like the pictured lovely sourdough from Mapuldor.
Ingredients
- 18 large eggs
- 1/4 cup milk
- 1/2 tsp salt (or more to taste)
- 1/2 tsp pepper (or more to taste)
- 250 grams chestnut mushrooms, thinly sliced
- 1 medium head of broccoli, cut into very small florets
- 120 grams spinach, blanched with as much moisture as possible squeezed out
- 75 grams shredded Gruyère
- 2 tbsp fresh chives, chopped
- Additional fresh black pepper
Instructions
- Preheat your oven to 180c/160 fan and prepare a large sheet pan with parchment paper for easier cleanup and to ensure no sticking.
- Crack the eggs into a large bowl and whisk with the milk, salt, and pepper until combined.18 large eggs, 1/4 cup milk, 1/2 tsp salt, 1/2 tsp pepper
- Place the broccoli, mushrooms, and wilted spinach evenly across the sheet pan.250 grams chestnut mushrooms, thinly sliced, 1 medium head of broccoli, cut into very small florets, 120 grams spinach, blanched with as much moisture as possible squeezed out
- Pour the egg and milk mixture over the broccoli and mushrooms.
- Evenly sprinkle the grated Gruyère and chopped chives across the pan and evenly distribute a few extra grinds of black pepper.75 grams shredded Gruyère, 2 tbsp fresh chives, chopped, Additional fresh black pepper
- Bake in the oven for 20-25 minutes until the mixture sets.