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Roasted Vegetable Sheet Pan Omelette (3 ways!)

Roasted Vegetable Sheet Pan Omelettes are the easiest way to prepare omelettes for a crowd or for meal prep! These meal prep eggs are a delicious way to add vegetables to your breakfast. Try all three flavour combinations or mix and match to make your own.

Three slices of roasted vegetable sheet pan omelette in glass meal prep containers

Roasted Vegetable Sheet Pan Omelette

If you’re like my husband and can’t make an omelette without breaking it (haha), you’re going to love these sheet pan omelettes. Each sheet pan omelette serves six people, so it’s a great way to make omelettes for a crowd without standing over the stove. It’s also an efficient way to make meal prep eggs and get some vegetables into your breakfast! Roasting the vegetables adds great flavour and because you’re cooking the eggs on the same sheet pan, you don’t need to dirty another dish!

Ingredients in roasted vegetable sheet pan omelettes

For all the vegetable combinations you need

  • Olive oil + salt and pepper – for roasting the vegetables
  • 12 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt

For the mixed vegetable option you need

  • Zucchini – one medium
  • Red pepper – one large
  • Red onion – half a cup, measured after dicing
  • Old white cheddar – grated, about 4oz (optional)

For broccoli and cheddar you need

  • Broccoli – two cups of small florets
  • Cheddar – one cup grated (about 4oz)

For the carrot and spinach you need

  • Grated carrot – two cups or about 5-6 medium carrots
  • Spinach – a huge handful, chopped
Vegetables and cheese for the three flavours of sheet pan omelettes viewed from overhead on a white marble background

How to make a sheet pan omelette

Step one: Prepare the vegetables

Preheat the oven to 400 °F and grease an 11″x17″ rimmed sheet pan with cooking spray. Spread the vegetables in an even layer on the sheet pan, drizzle with 1 tablespoon of olive oil and season to taste with salt and pepper. Reserve the spinach, if using. Roast for 15 minutes.

Step two: Prepare the eggs

In a medium-large bowl, whisk 12 eggs with 1/4 cup milk and 1/4 teaspoon of salt. Set aside until the vegetables are ready.

Step three: Add eggs to the sheet pan

Once the vegetables are done roasting, pour the whisked eggs over top. Add the spinach now, if using. Carefully put the sheet pan back in the oven (the sheet pan will be full!) and continue to cook another 10 minutes or until the eggs are set.

A two picture collage. First picture shows mixed vegetables on a grey sheetpan, second photo has whisked eggs and vegetables on a sheet pan.

Step four: Melt the cheese (if using) & Serve

Once the eggs are cooked, sprinkle cheese evenly over the omelette and let it melt in the oven for another couple minutes. Then, remove the omelette from the oven and let it cool briefly before cutting into 6 slices (use a wooden or plastic spatula so you don’t scratch your pan!). Serve immediately or store slices in glass meal prep containers. Allow to cool completely before placing in the refrigerator.

Tips for success

  1. Grease the pan well! This will prevent the eggs and vegetables from sticking.
  2. Don’t use a sheet pan smaller than 11″x17″ and be sure the pan has a tall lip. You don’t want eggs to spill everywhere!
  3. If you’re using vegetables other than what I’ve suggested here, be sure you cut them small enough so that they’ll roast well within 15 minutes.
  4. If you want a really even yellow colour to the eggs after cooking, you can use an immersion blender to whisk the eggs.
  5. Be super careful moving the pan to the oven after adding the eggs. You could use a larger sheet pan, but I find the omelette gets too thin and tears when slicing/folding.
  6. Don’t flip or toss the roasted vegetables before adding the egg. I found when I did this (especially with the grated carrot) the omelette would stick to the pan.
Cooked mixed vegetable sheet pan omelette in a grey sheet pan

Frequently asked questions

How long do meal prep eggs last in the refrigerator?

Cooked eggs that are stored in the refrigerator should be consumed within 4 days.

Can I freeze a sheet pan omelette?

Yes! Allow the slices to cool completely (this will prevent excess moisture and reduce the chance of freezer burn), then store in a tightly sealed container. I like to put a couple slices in the same container and I separate them with a layer of parchment. Be sure to label the container with the date and consume within 3 months.

How do I reheat a sheet pan omelette?

If refrigerated, heat in the microwave on high for 1.5 to 2 minutes, or until it’s fully reheated.

If frozen, allow the omelette to thaw in the refrigerator overnight, then heat in the microwave on high for about 2.5 minutes or until it’s fully reheated.

Either way, reheated eggs should reach an internal temperature of 165 °F.

What should I serve with it?

If you find you want a bigger breakfast, some great options are

  • mixed berries
  • orange slices
  • a bed of greens
A folded slice of mixed vegetable sheet pan omelette on a white plate, viewed from the side to see the texture.

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Cooked mixed vegetable sheet pan omelette in a grey sheet pan

Roasted Vegetable Sheet Pan Omelette (3 ways)

Laura Lawless, BASc
Sheet pan omelettes are the easiest way to prepare omelettes for a crowd or for meal prep! These meal prep eggs are a delicious way to add vegetables to your breakfast. Try all three flavour combinations or mix and match to make your own.
5 from 1 vote
Servings 6
Calories 246
Prep Time 10 mins
Total Time 35 mins

Ingredients

For all flavours

  • 1 tablespoon olive oil
  • salt and pepper (to taste on the vegetables)
  • 12 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon sea salt

For mixed vegetable

  • 1 zucchini, 1/4-inch-thick quarters (about 1 medium)
  • 1 red pepper, diced
  • 1/2 cup diced red onion
  • 1 cup grated extra old white cheddar (optional)

For broccoli & cheddar

  • 2 cups small broccoli florets
  • 1 cup grated cheddar cheese

For carrot and spinach

  • 2 cups grated carrot (5-6 medium carrots)
  • 1 large handful baby spinach, chopped

Instructions
 

  • Preheat the oven to 400 °F and grease an 11"x17" rimmed sheet pan with cooking spray.
  • Place your chosen vegetable combination on the greased sheet pan in an even layer and toss with 1 tablespoon of olive oil and salt and pepper to taste. If you're using spinach or cheese, reserve these ingredients. Roast for 15 minutes.
  • While the vegetables are roasting, prepare the eggs. In a medium-large bowl, whisk 12 eggs with 1/4 cup of milk and 1/4 teaspoon sea salt. Set aside.
  • Once the vegetables have roasted for 15 minutes, remove sheet pan from the oven. If you're using spinach, add it now and then evenly pour the whisked eggs over top of the vegetables on the sheet pan. Carefully return the sheet pan to the oven (it will be full!) and cook for 10 minutes or until the egg has set.
  • If using cheese, sprinkle it on top of the cooked omelette and let it sit in the oven for another minute or two until melted. Allow the omelette to cool slightly, then slice into 6 pieces. Serve immediately or store folded slices in glass meal prep containers. Store uneaten portions in the refrigerator and eat within 4 days.

Notes

  1. Nutrition estimate reflects the mixed vegetable flavour, including the white cheddar cheese. 

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Equipment

Sheet Pan
Chef’s Knife
Whisk
Box Grater

Nutrition Estimate

Calories: 246kcal | Carbohydrates: 5g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 348mg | Sodium: 348mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1367IU | Vitamin C: 32mg | Calcium: 205mg | Iron: 2mg
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head shot of Laura

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




One Comment

  1. 5 stars
    I made the broccoli and cheese version.