Baked Vegetable Omelet
A hearty baked vegetable omelet featuring melted cheeses, fresh vegetables, and a savory egg custard. Perfect for brunch or breakfast, it offers a comforting, cheesy flavor with a medley of vegetables that appeal to both vegetarians and cheese lovers seeking a satisfying meal.
Ingredients
- 2 cups shredded Pepper Jack, Monterey Jack or Cheddar cheese ⓘ
- 3 cups frozen broccoli, thawed, drained and chopped ⓘ
- 1 1/2 cups chopped tomatoes ⓘ
- 1/4 to 1/2 cup diced green and red pepper ⓘ
- 1/2 cup green onion or regular onion, chopped ⓘ
- 2 cups fresh mushrooms, sliced ⓘ
- 2 cups additional Cheddar cheese ⓘ
- 2 cups milk ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- dash of pepper ⓘ
Instructions
- Lightly grease a 9 x 13-inch baking dish.
- Layer shredded Pepper Jack, Monterey Jack, or Cheddar cheese in the dish.
- Add the thawed, drained, and chopped broccoli, chopped tomatoes, diced green and red peppers, chopped onions, and sliced mushrooms on top of the cheese layers.
- Pour the beaten mixture of milk, flour, salt, pepper, and eggs over the layered ingredients.
- Bake uncovered at 350°F for 40 to 45 minutes until the egg mixture is set.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For added flavor, consider mixing in some cooked sausage or diced ham. If you don’t have Pepper Jack cheese, any cheese will work well, including mozzarella or feta for a different taste. Fresh vegetables can be substituted for frozen; just adjust cooking times accordingly. Additionally, you can use gluten-free flour if needed.
Serving Suggestions
Serve this baked vegetable omelet warm, garnished with fresh herbs such as parsley or chives. It pairs beautifully with a side salad or some crusty bread for a hearty breakfast or brunch. This dish is great for meal prep and can be enjoyed for breakfast throughout the week. For a sweet treat, try serving with Easy Ambrosia.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in the oven at 350°F until warmed through. This omelet also freezes well; wrap portions tightly and store for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Vegetable Omelet contains roughly 551 calories, with 16g protein, 109g carbohydrates, and 7g fat. It is an excellent source of vitamin C (140% of the Daily Value), iron (36% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 498mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, just make sure to chop and sauté them lightly before adding to the dish. This will help release moisture and enhance the flavors. Adjust the cooking time as fresh veggies may require a shorter baking time compared to frozen.
How do I know when the omelet is done baking?
The omelet is done when the egg mixture is set and no longer jiggles in the center. You can also insert a knife or toothpick into the center; if it comes out clean, the omelet is ready. Letting it cool for a few minutes before serving will help it firm up slightly.
Can I make this dish ahead of time?
Absolutely! You can prepare the omelet mixture the night before and store it in the fridge. In the morning, simply pour it into the baking dish and bake as instructed. This makes it a convenient option for busy mornings or brunch gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).