This is a great way to make omelets for the audience without standing over the stove. It’s also a great way to get more vegetables!

I made it a few times for my team and everyone loves it. It’s a bit like a breakfast dish, but without the addition of bread and / or potatoes these recipes usually include.

Color the vegetables to your liking. You should try zucchini, yellow pumpkin, asparagus and mo =

Omelettes loaded with vegetable mold

Cooking time20 subtlety

Operating time15 subtlety

Dishes: 6 Dishes


  • 18 Eggs
  • ¾ Goblet Half and half
  • 2 teaspoon. Garlic powder
  • 2 teaspoon. Onion powder
  • Salt and pepper taste
  • ¾ Goblet Sliced ​​mushrooms
  • ¾ Goblet broccoli Chopped into small flowers
  • 1 Red pepper cut into cubes
  • 1 Onion cut into cubes
  • ¾ Goblet Grated cheddar


  • Preheat the oven to 350 degrees.

  • Line a 13-inch pan with 18 sheets of foil and spray with non-stick cooking spray. Using a larger or smaller pan may affect cooking time.

  • In a large bowl, whisk together the eggs, half and half, garlic powder, onion powder and salt and pepper to taste, until a uniform mixture is obtained.

  • Pour the eggs into the prepared baking pan.

  • Sprinkle the vegetables evenly over the eggs.

  • Sprinkle the cheese evenly over the eggs.

  • Bake 20-25 minutes, until eggs are set, cheese is melted and vegetables are tender.

  • Allow to cool for 2 minutes, then cut into portions using a pizza cutter.

  • Serve immediately.

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