savory baked omelet with

A Savory Baked Omelet is a great way to prepare a hearty breakfast or brunch dish that is both easy to make and packed with flavor. It’s a perfect choice when you want to feed a crowd or meal prep for the week ahead. This version is loaded with colorful vegetables and melted cheese, making it both satisfying and nutritious.

---

Ingredients

For the Omelet:

• 8 large eggs
• 1/2 cup whole milk (or heavy cream for extra richness)
• 1/2 cup shredded cheddar cheese (or your choice of cheese like mozzarella, feta, or gouda)
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup diced onion (yellow or red)
• 1/2 cup diced zucchini
• 1/2 cup spinach, chopped (fresh or frozen, if using frozen, thaw and drain)
• 1/4 cup mushrooms, thinly sliced (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme (or fresh thyme if you have it)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon olive oil or butter (for greasing the baking dish)

Optional Toppings:

• Fresh herbs (such as parsley or chives)
• Sour cream or Greek yogurt (for serving)
• Hot sauce or salsa (optional for some added spice)

---

Equipment Needed

• 9×9-inch or 8×8-inch baking dish (or similar-sized casserole dish)
• Mixing bowl
• Whisk or fork
• Knife and cutting board
• Skillet (optional, for sautéing the vegetables)
• Grater (for cheese)

---

Method

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish (or a similar-sized casserole dish) with 1 tablespoon olive oil or butter.

Step 2: Prepare the Vegetables

• Chop the vegetables: Dice the bell peppers, onion, and zucchini. If you’re using mushrooms, slice them thinly, and chop the spinach into smaller pieces if using fresh.
• Sauté the Vegetables (Optional): In a skillet, heat a bit of olive oil or butter over medium heat. Add the onion, bell peppers, and zucchini. Sauté for 5-7 minutes until softened. If you’re using mushrooms, you can sauté them along with the other vegetables. Stir occasionally until they release their moisture and soften.
  • If using spinach, add it to the skillet during the last minute of cooking, just until wilted. Once the vegetables are cooked, remove from the heat and set them aside to cool slightly.

Step 3: Whisk the Egg Mixture

• In a large mixing bowl, whisk together the 8 eggs and 1/2 cup whole milk (or heavy cream) until fully combined.
• Add in the garlic powder, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well mixed.

Step 4: Assemble the Omelet

• Add the sautéed vegetables to the bottom of your greased baking dish. Make sure they are spread evenly across the dish.
• Pour the egg mixture over the vegetables in the baking dish.
• Sprinkle 1/2 cup shredded cheddar cheese (or your preferred cheese) evenly over the top of the eggs and vegetables.

Step 5: Bake the Omelet

• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the omelet is set in the center and lightly golden around the edges. You can test for doneness by gently shaking the dish—if the center is firm and no longer jiggly, it’s ready.
  • If the top is getting too brown before the omelet is fully set, you can cover it loosely with foil for the last 5-10 minutes of baking.

Step 6: Serve

• Once baked, remove the omelet from the oven and allow it to cool for 5-10 minutes before slicing.
• Serve warm, topped with fresh herbs like parsley or chives for extra flavor and color. You can also add a dollop of sour cream or a drizzle of hot sauce for some added zest.

---

Notes and Tips

• Vegetable Variations: Feel free to swap out or add different vegetables based on what you have on hand. Some great additions include broccoli, tomatoes, asparagus, or sweet potatoes.
• Cheese Options: Try using a combination of cheeses for more flavor. Mozzarella, goat cheese, feta, or gruyere can all be great choices depending on your preference.
• Meat Add-ins: If you’d like to make the omelet heartier, you can add cooked bacon, sausage, or ham to the vegetable mixture. Just be sure to sauté any meats beforehand if they’re raw.
• Make-Ahead: You can prepare the omelet the night before. Assemble the omelet, cover it with foil, and store it in the fridge overnight. The next morning, just pop it in the oven to bake (add an extra 5-10 minutes to the baking time if baking straight from the fridge).
• Freezing: This baked omelet freezes well. To freeze, allow it to cool completely, then slice it into portions. Wrap each portion tightly in plastic wrap or foil and store in the freezer for up to 2-3 months. Reheat in the oven or microwave.

---

Conclusion

This Savory Baked Omelet is a versatile and comforting dish that can be customized with your favorite vegetables and cheeses. It’s simple to make, full of flavor, and perfect for breakfast, brunch, or even a light dinner. Whether you’re feeding a crowd or preparing a meal ahead of time, this dish will satisfy everyone’s hunger with minimal effort. Enjoy!