Baked Veggie Omelet

Servings: Makes 6 (4.5" x 4") pieces; Total Time: 40-minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW


Egg Mixture

  • 8 large eggs
  • 1 cup reduced-fat milk (or unsweetened non-dairy milk)
  • Salt & pepper, to taste

Mix & Match fillings:

  • Fresh spinach, chopped*
  • White/yellow onion, diced
  • Bell peppers, diced*
  • Broccoli florets, chopped*
  • Asparagus, diced*
  • Tomatoes, diced
  • Reduced-fat cheese, shredded or crumbled Dried herbs & spices of choice, to taste
    *Can also use frozen varieties. Simply thaw before chopping or dicing.


  • Sliced avocado
  • Diced Tomatoes
  • Salsa

Preparation Instructions:

  1. Preheat oven to 350 degrees F. Lightly spray a 9"x11" baking dish with cooking spray.
  2. In a medium mixing bowl, beat eggs, milk, salt and pepper together until smooth and slightly bubbly.
  3. Arrange your desired fillings on the bottom of the prepared baking dish. The fillings should loosely cover the bottom of the pan in a single layer.
  4. Carefully pour egg mixture on top of filling ingredients. Gently stir the veggies into the eggs. Season with optional herbs and spices, shredded cheese, or additional salt and pepper.
  5. Bake in the oven for about 25-35 minutes, or until the top is firm and edges are golden brown and start to pull away from the pan.
  6. Slice into desired portion sizes and serve warm with optional toppings.
  7. Let completely cool before storing leftovers in an air-tight container. Store in refrigerator for 4-5 days or freeze for up to 1 month. To warm leftovers, microwave for 30-60 seconds before adding desired toppings.