Baked Omelet

Baked Omelet

Now is it an omelet or omelet? It’s actually both. I really love cooking omelets the traditional way for breakfast by pouring the egg in the pan, letting it cook, flip it over, add ingredients, and fold.

Besides being cooked in the oven, the difference with a Baked Omelet is that all ingredients are visible on top, and it just tastes better. I’ve gotten so creative with them over time. My favorite ingredients are tomatoes, onions, broccoli, bacon, smoked sausage, ham, spinach, mushrooms, cheese, and more. Of course, I don’t add these all at once. That would be a HUGE omelet.

What ingredients would you add? Give it a try for yourself.


  • small all metal pan
  • 2 eggs or 4 egg whites
  • desired ingredients (meat, veggies, cheese, avocado, etc.)
  • cooking spray (I use Pam)
  • salt and pepper to taste
  • 1/4 tsp garlic powder (optional)


  1. Preheat oven to 375 degrees F.
  2. In a small bowl, whisk eggs and season with salt, pepper, and garlic powder (optional).
  3. Coat the all metal pan with cooking spray.
  4. Add eggs, desired ingredients, and mix gently so that all ingredients are evenly distributed in pan.
  5. Bake for 8-10 minutes or until omelet is cooked completely. NOTE: Do not overcook.
  6. Use an oven mitt or cloth to remove pan from oven as the handle will be extremely hot. Enjoy.


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