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Oven-Baked Vegetable Omelettes Recipe

We love a Paleo breakfast – these delicious and healthy meals can start your day off on the right foot, leaving you satiated and energized. Omelettes are an awesome way of incorporating a ton of good-for-you ingredients into a dish, but for some, traditional omelettes might be a bit too time-consuming to cook.

Oven-Baked Vegetable Omelettes

That’s why we adore this oven-baked version – instead of standing over a skillet and carefully watching your eggs, you can let them cook in the oven until done. It makes this morning recipe a quick and budget-friendly way to eat well, even at breakfast.

Omelettes are nature extremely flexible – the ingredients list below can be adapted to suit your preferences. So if you hate mushrooms, don’t discount this dish! It’s easy to leave them out and replace them with something you do like (additional tomatoes or peppers in the omelette; sliced avocado on top after cooking).

For this recipe, try cooking your omelettes in individual ramekins for easier serving. If you don’t have these on hand, a jumbo cupcake or muffin pan will also work (if you still have one around!) – just divide the mixture into separate cups and you’ll be ready to cook.

For a super quick breakfast, eat these on their own or try pairing with a simple fruit salad, like the apple and grape salad (this can also be made the night before to save even more time). If you are planning on a fancier breakfast, try making some Paleo pancakes to serve as well.

Oven-Baked Vegetable Omelettes Recipe

Serves: 2 Prep: 10 min Cook: 25 min

Ingredients

Oven-Baked Vegetable Omelettes Recipe Preparation

Preparation

  1. Preheat your oven to 375 F.
  2. Whisk the eggs, the egg whites, and the coconut milk until well mixed.
  3. Add the remaining ingredients and season to taste.
  4. Divide the egg mixture into two individual oven-proof dishes (mini cocottes work great).
  5. Place the dishes in the oven and cook until no longer runny (20 to 25 minutes).
Oven-Baked Vegetable Omelettes Recipe
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Oven-Baked Vegetable Omelettes Recipe

If you're craving an omelette but don't have time to watch one cook, check out this easy, oven-baked version.
Course Side Dish, Soup
Cuisine American
Keyword omelette, oven baked, vegetable
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 235kcal
Cost 8

Ingredients

  • 4 eggs
  • 4 egg whites
  • 1 cup baby spinach
  • 1/4 cup coconut milk
  • 1/2 cup tomato diced
  • 1/2 cup mushrooms; sliced
  • 2 green onions sliced
  • 2 tbsp. fresh basil minced
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat your oven to 375 F.
  • Whisk the eggs, the egg whites, and the coconut milk until well mixed.
    4 eggs, 4 egg whites, 1/4 cup coconut milk
  • Add the remaining ingredients and season to taste.
    1 cup baby spinach, 1/2 cup tomato, 1/2 cup mushrooms; sliced, 2 green onions, 2 tbsp. fresh basil, Sea salt and freshly ground black pepper
  • Divide the egg mixture into two individual oven-proof dishes (mini cocottes work great).
  • Place the dishes in the oven and cook until no longer runny (20 to 25 minutes).

Nutrition

Calories: 235kcal | Carbohydrates: 6g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 246mg | Potassium: 606mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3091IU | Vitamin C: 15mg | Calcium: 113mg | Iron: 4mg