Baked Veggie Omelette

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This is a fabulous breakfast or brunch dish. It’s fast and easy to assemble, it feeds a crowd, and you can use any vegetables you have on hand. I used sun-dried tomatoes, peppers, onions, parsley and cilantro. Really any combination of fresh herbs, cheese, and veggies work. I find cracking eggs to be so satisfying 🥚so this was a fun little sensory exercise pour moi. This dish cuts very neatly into squares and looked beautiful on the plate next to the salad and fish I prepared. It’s a light and lovely accompaniment to any meal, or as the featured protein.


A dozen eggs

1 cup shredded cheese of your choice

1 white onion diced

A diced green pepper

A diced red pepper

1 cup julienned sun-dried tomatoes not packed in oil

3/4 cup skim milk

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1/3 cup each loosely packed chopped flat leaf parsley and cilantro (or dill).

Feel free to use sautéed mushrooms, asparagus, chopped plum tomatoes, or steamed chopped broccoli.


Preheat oven to 350. Spray a 9x13 pan with non stick spray. Sauté all your chopped vegetables, the onion first. Always deal with your aromatics first, they set the stage flavor wise. Mix the vegetables in a large bowl. Add a dozen beaten whole eggs and all the other ingredients. Pour in the pan. Bake for about 35 to 40 minutes until the eggs are set. Cool slightly, slice, and serve🥚🥦🥑

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