Sheet Pan Omelette

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: processed cheese

Feta adds tanginess with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and retains nutrients.

Chop leftover ham into bite-sized pieces.

Chop red and green bell peppers.

Whisk 12 eggs in a measuring cup.

Add 1/2 cup of milk to the eggs and whisk until yolks are broken up.

Add 1/2 teaspoon thyme, garlic powder, and a pinch of salt to the egg mixture and whisk again.

Preheat the oven to 350 degrees Fahrenheit.

Line a sheet pan with parchment paper.

Spread the chopped peppers and ham evenly on the parchment-lined sheet pan.

Pour the egg mixture over the vegetables and ham in the sheet pan.

Top with grated cheddar cheese and chopped green onions.

Bake in the oven at 350 degrees for about 20 minutes until the egg is puffed and firm in the center.

Remove from the oven and let cool slightly before cutting into squares.

Cut the omelette into 12 portions.

Serve as is, or as part of a breakfast sandwich with an English muffin and ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens