Description
A flavorful and nutritious Cheesy Veggie Omelette Bake featuring five vibrant layers of eggs, cheese, spinach, bell peppers, and onions, baked to golden perfection. This easy-to-make dish is perfect for breakfast, brunch, or a light dinner, combining creamy cheese and fresh vegetables in a satisfying, wholesome casserole.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1 cup shredded cheese (such as cheddar or your favorite blend)
- 1 cup chopped spinach
- 1 cup diced bell peppers
- 1/2 cup chopped onions
For Baking
- 1 teaspoon olive oil (for greasing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature.
- Whisk Eggs and Milk: In a large bowl, whisk together the 6 large eggs and 1 cup of milk vigorously until fully combined and slightly frothy, which will help create a light texture.
- Add Cheese and Vegetables: Stir in 1 cup shredded cheese, 1 cup chopped spinach, 1 cup diced bell peppers, 1/2 cup chopped onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the egg mixture, folding gently to distribute evenly.
- Prepare Baking Dish: Lightly grease a baking dish with 1 teaspoon olive oil to prevent sticking and help the omelette bake evenly.
- Pour Mixture: Pour the combined egg and vegetable mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the omelette is fully set in the center.
- Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing into 6 servings to allow it to firm up and make serving easier.
Notes
- Use any shredded cheese you prefer; cheddar or a mozzarella blend work well.
- Feel free to add other vegetables like mushrooms or tomatoes for variety.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free cheese.
- Ensure the eggs are whisked well for a fluffier bake.
- This dish can be refrigerated and reheated for quick meals throughout the week.
