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.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).