joybauer.com / Food Cures / Food and Recipes for Health Conditions / Sheet Pan Omelets

<< Back

Print

RecipeSheet Pan Omelets

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 12 g
  • Total Fat: 7 g
    • Unsaturated Fat: 4.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 280 mg
  • Total Carbohydrate: 1 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 240 mg

Here’s one heck of an omelet hack: It allows you to make 6 flavorful omelets… all at once… in the oven! You just need to whisk a large batch of eggs, pour ‘em into an 11 x 17 baking sheet, add any toppings you like, and bake it off. Here, I divided my sheet pan into three sections: a medley of sautéed vegetables (aka whatever you have in your fridge), poultry sausage or savory bacon with melty cheddar, and tomato, lox & onion. Once cooked, you can cut them into six large squares and dig in. Or, you can create the ultimate “omelet wrap” by placing a square on a tortilla and rolling it up (see picture below). If you have any leftovers, they’ll keep in the fridge for up to a week. Be sure to wrap them individually and simply warm for about 30 seconds in the microwave before eating. Makes for an eggs-cellent meal.

  • Prep time
  • Total Time
This recipe makes 6 large squares
Ingredients:
  • • 8 extra-large whole eggs
  • • 4 extra-large egg whites
  • • ½ teaspoon kosher salt
  • • ¼ teaspoon ground black pepper
  • • 2 to 4 tablespoons chopped herbs, optional (like dill, basil, parsley, thyme)
  • • Optional toppings: sautéed veggies, bacon, sausage, cheese, sliced tomatoes, onions, lox, etc.
    Preparation:

    Preheat oven to 375°. Liberally mist an 11- x 17-inch baking sheet with nonstick spray. Set aside.

    In a large mixing bowl, whisk all of the eggs so they’re nice and frothy. Stir in the salt, pepper and optional herbs.  Pour egg mixture into a standard baking sheet and decorate with preferred toppings. You can either decorate the entire sheet pan with the same flavor theme, or divide into two or three columns and vary it up, like I did.

    Bake in oven on middle rack for 18 to 20 minutes (make sure the rack is level so the eggs cook evenly). Remove from oven, let cool and cut into 6 jumbo squares.

    Joyful note: Be sure to liberally coat the sheet pan with nonstick spray so the finished omelet doesn’t stick. Additionally, once cooked and cut, scrape underneath with a spatula to pick them up and separate from the pan. It’s the key to keeping them intact.

    Store leftovers in the fridge; wrap each square individually, then warm in microwave for 30 seconds or so before eating.

    Toppings pictured above (left to right):

    • • 1/3rd vegetable medley: add 1 cup sautéed, diced veggies (130 calories, 13 g protein, 1 g fiber per slice)
    • • 1/3rd turkey bacon and cheese: add 3 strips cooked, chopped bacon + ¼ to ½ cup shredded cheese (220 calories, 19 g protein, 0 g fiber per slice)
    • • 1/3rd tomato, lox, & onion: 2 ounces lox, 1 sliced tomato, ¼ red onion rings (180 calories, 18 g protein, 1 g fiber per slice)

    Nutrition info provided without toppings.

     

    Try these Sheet Pan Pancakes!