Sheet Pan Omelettes
Sheet Pan Omelettes are a convenient way to cook a dozen eggs at one time for meal prepping.
Servings 8
Calories 122kcal
Ingredients
- 12 large eggs
- 1/2 cup low-fat cottage cheese
- 2 tbsp Parmesan cheese grated
- 1 tbsp water
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup omelette fillings I used browned mushrooms
Instructions
- Preheat oven to 325 degrees.
- Line a half sheet pan (12 x 17 inches) with a silicone Silpat liner. Or be sure to liberally grease the pan if you do not have a liner.
- Add the eggs, cottage cheese, Parmesan cheese, water, salt and pepper to blender. Blend on high for about a minute.
- Pour the egg mixture into the prepared sheet pan. Evenly top the eggs with the desired fillings (I used mushrooms that I had browned in butter).
- Bake for 12 - 15 minutes or until the eggs are firm to the touch and cooked through.
- Allow the eggs to cool in the pan for about 10 minutes. Slice into 8 rectangles and roll into omelettes. Eggs will keep in an airtight container for up to three days. Or wrap each roll in a tortilla with some shredded cheese and freeze for up to one month.
Nutrition
Calories: 122kcal