Baked Veggie Omelette
Here is a quick, egg dish for your busy morning.
To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough.
Make ahead with any veggies you have available!
Enjoy cold or reheat in a toaster oven or microwave while your in the shower!
As with all of our recipes, measurements are NOT important. We urge you to taste as you go and use your instincts. Adjust and remake to perfection!
If you want more healthy breakfast ideas that can be made ahead, check out our Zucchini Pancakes coming soon!
Baked Veggie Omelette
Servings: 6 servings
Prep Time: 5 minutes
Total Cook Time: 15-20 minutes
Ingredients
Butter (can also use ghee or olive oil)
6 whole eggs
1 cup milk (optional)
Swiss chard, chopped
Mushrooms, sliced or diced
Leek, diced
**We did not include measurements for vegetables because this one is up to you. We like to be sure there is a little bit of each veggie equally across the mixture, but there is no rule here. Start with a small amount and you can always add more.
Instructions
In a large bowl, mix eggs and milk if using.
Chop veg being used and incorporate to egg mixture.
Preheat your oven to 350 and add a small dab of butter to each muffin tin. Place the muffin tin in the oven to melt the butter.
Once butter is melted, take out tin and add egg mixture to each.
Bake in the oven for 10-15 minutes until the eggs are puffed and browned.
**Make sure to not under bake. Eggs should begin to brown a bit in the sides and top before they are done.
Once they are done, pull out and let cool (they will deflate and that's ok!) Once cooled, remove and store in an airtight container.
Recipe Notes
Ingredients to prep ahead: Depending on your schedule & how you prefer to make to make the eggs, you can prep anything from the veggies to the full cooked dish and store in your fridge.
All vegetables can be shredded/chopped ahead and stored up to 3-4 days. Egg mixture can be made ahead and stored for up to 3 days. Cooked eggs can be made ahead and stored for about 3 days.
Always store your items in an airtight container to maintain freshness.
Pro Tip: You can also just make 1 big omelette, by following the same recipe and using a cast iron or non-stick pan. If you do this, start the omelette on the stove top (low heat) until you see eggs cooking slightly. Then pop the whole pan in the oven until complete.
