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Sheet Pan Omelet

Sheet Pan Omelet Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/3 cup whole milk or half-and-half
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter, melted
  • 1/2 cup finely diced bell pepper
  • 1/2 cup finely diced yellow onion
  • 1 cup diced cooked ham
  • 1 1/2 cups shredded sharp cheddar cheese

Method
 

  1. Whisk eggs, milk, salt, and pepper until frothy. Fold in bell pepper, onion, ham, and cheese.
  2. Preheat oven to 375°F. Butter a half-sheet pan, then pour in the egg mixture and spread evenly. Bake 18 to 20 minutes until edges are golden and the center barely jiggles.
  3. Let the omelet rest 1 minute, then cut into squares and serve hot.

Notes

Letting the omelet rest for a minute after baking helps it slice cleanly. If you are using a quarter-sheet pan, the omelet will be thicker and need an extra 2 to 3 minutes. Room-temperature eggs whip up the fluffiest.