Sheet Pan Western Omelet
Posted by Donna-Marie Pye on
If you’re on breakfast duty, these sheet pan omelets are unbeatable for their ease of preparation. Omelets are hearty and filling, but standing over a stove making individual omelets probably isn’t how you want to spend a gorgeous morning at the lake—especially when everyone rolls out of bed at different times. You can serve these alongside bacon and home fries, but for my money, they make the perfect filling for a build-your-own breakfast sandwich bar! (Recipe Courtesy From: The Essential Cottage Cookbook by Andrea Buckett, Appetite by Random House, 2025)
Ingredients...
- 12 eggs
- 1 cup milk
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 cup diced onion
- ½ cup diced black forest ham
Method...
- Preheat the oven to 350°F. Spray a 10- × 15-inch rimmed baking sheet with non-stick spray. Or, if your baking sheet is a little worse for wear, line it with parchment paper so it comes up the sides.
- In a bowl, whisk together the eggs, milk, pepper, and salt. Pour the egg mixture onto the prepared baking sheet. Scatter the green and red peppers, onions, and ham on top.
- Carefully transfer the baking sheet to the oven and bake for 15–20 minutes or until the omelet is set. Let cool slightly before cutting into twelve equal pieces.
- Serve. Leftovers will keep in an airtight container in the fridge
for up to 3 days.
Serves 8 to 10
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