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.
Keyword: meal prep eggs, roasted vegetable omelette, sheet pan eggs, sheet pan omelette
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.
Nutrition estimate reflects the mixed vegetable flavour, including the white cheddar cheese.