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sheet pan omelettes plated

Sheet Pan Omelettes

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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 122kcal
Author Foodtastic Mom


  • 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


  • 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. 


Calories: 122kcal