Description
This Effortless Veggie Omelette Roll is a delicious and nutritious baked breakfast option featuring a medley of colorful vegetables and cheddar cheese rolled into a soft, fluffy omelette. Perfect for meal prep or brunch, this recipe is easy to make ahead and customizable with your favorite add-ins.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/2 cup chopped spinach
- 1/4 cup finely chopped red onion
- 1/4 cup chopped mushrooms
Others
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a rimmed 9×13-inch baking sheet with parchment paper and lightly coat it with nonstick cooking spray to prevent sticking.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
- Add Vegetables and Cheese: Stir in the shredded cheddar cheese, diced bell peppers, chopped spinach, finely chopped red onion, and chopped mushrooms ensuring everything is evenly distributed.
- Bake the Omelette: Pour the egg mixture into the prepared baking sheet and spread it evenly. Bake for 18 to 20 minutes or until the eggs are fully set and the top is lightly golden.
- Cool and Roll: Remove the baking sheet from the oven and let the omelette cool for 2 to 3 minutes. Carefully lift the edges of the parchment paper and roll the omelette tightly from one short end to the other to form a roll.
- Slice and Serve: Slice the rolled omelette into rounds and serve warm or at room temperature. Enjoy immediately or refrigerate for later use.
Notes
- This omelette roll can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add cooked sausage, turkey, or swap in different cheeses to customize flavor.
- Ideal for meal prep, brunch, or a quick breakfast on-the-go.
