Ingredients
For the Omelet:
8 large eggs
1/2 cup whole milk (or heavy cream for extra richness)
1/2 cup shredded cheddar cheese (or your choice of cheese like mozzarella, feta, or gouda)
1/2 cup diced bell peppers (red, yellow, or green)
1/2 cup diced onion (yellow or red)
1/2 cup diced zucchini
1/2 cup spinach, chopped (fresh or frozen, if using frozen, thaw and drain)
1/4 cup mushrooms, thinly sliced (optional)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme (or fresh thyme if you have it)
1/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1 tablespoon olive oil or butter (for greasing the baking dish)
Optional Toppings:
Fresh herbs (such as parsley or chives)
Sour cream or Greek yogurt (for serving)
Hot sauce or salsa (optional for some added spice)
Equipment Needed
9×9-inch or 8×8-inch baking dish (or similar-sized casserole dish)
Mixing bowl
Whisk or fork
Knife and cutting board
Skillet (optional, for sautéing the vegetables)
Grater (for cheese)
Method
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish (or a similar-sized casserole dish) with 1 tablespoon olive oil or butter.
Step 5: Bake the Omelet
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the omelet is set in the center and lightly golden around the edges. You can test for doneness by gently shaking the dish—if the center is firm and no longer jiggly, it’s ready.
If the top is getting too brown before the omelet is fully set, you can cover it loosely with foil for the last 5-10 minutes of baking.
Step 6: Serve
Once baked, remove the omelet from the oven and allow it to cool for 5-10 minutes before slicing.
Serve warm, topped with fresh herbs like parsley or chives for extra flavor and color. You can also add a dollop of sour cream or a drizzle of hot sauce for some added zest.
