Sheet Pan Omelettes are a convenient way to cook a dozen eggs at one time for meal prepping.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 122kcal
Author Foodtastic Mom
Ingredients
12largeeggs
1/2cuplow-fat cottage cheese
2tbspParmesan cheesegrated
1tbspwater
1/2tspsalt
1/4tsppepper
1cupomelette fillingsI 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.