Sheet Pan Omelet for two

 

 

This sheet pan omelet recipe I am sharing with you today is a recipe I adapted from a cookbook I have called Scrumptious written by Christine Denney from the blog, The Girl Who Ate Everything.  I did cut the list of ingredients down exponentially so that I could make a much smaller omelet. My omelet will feed two people.

Its a great cookbook that I refer to often.  All of the recipes in it are delicious looking, uncomplicated and use simple every day ingredients. They are also very family friendly and pretty healthy as well!  I am all for healthy!

I have always loved omelets.  I would rather order an omelet for breakfast in a restaurant than any other kind of egg.   Its pretty hard to get an omelet wrong!

When I was living in Southern Ontario many moons ago we used to go to a restaurant in Alliston that cooked the best Omelets.  They were a real work of art.

 

Nice and fluffy and loaded with tons of vegetables, meat and cheese.   I am sure that they were also cooked in butter and loaded with loads of calories as well.  I was much younger then and the extra calories did not matter much.

I was a busy mother of five young children and always more than burnt off the calories from what I ingested! That is no longer the case!

 

Now that I am much older I need to watch my intake of calories, fat, carbs, sugars, etc. a lot more.  I just don't burn the calories that I used to and so I am always looking for ways to cut back on things like that without compromising flavor.

This is a great little omelet. Not only is it baked, saving calories on frying, but it is loaded with small amounts of meat, cheese and vegetables for color and flavor.  There is nothing over the top here, but it all works together and comes out delicious anyways!

It also goes together very quickly.  You can have this on the table and be enjoying it in less than half an hour.  It makes a great brunch dish for the weekend, or a simple supper or lunch for a week day!

If you wanted to you could add any leftover cooked vegetables to this omelet. I think broccoli would be really nice and add a tasty pop of color!

 

In fact for the veggies in your life you could leave any meat out altogether and just use your favorite vegetables chopped. Zucchini would be nice. Broccoli.  Chopped green beans, carrots, peas, corn.  The skies the limit.

If you wanted to you could sub the eggs with egg whites and make yourself a nice egg white omelet, cutting back on the cholesterol.  Simply put, this is a very versatile and delicious recipe that I enjoyed and I think you will too!

 

WHAT YOU NEED TO MAKE SHEET PAN OMELET FOR TWO

I know I say this all the time, but really you only need a few basic simple ingredients.  As a senior on a fixed income I can't afford complicated or expensive ingredients! (I do make a few exceptions such as free range eggs.)

• 4 large free range eggs
• 2 TBS cream or milk
• 2 slices of black forest ham, diced (see notes)
• 2 TBS diced bell pepper (pick your favorite color)
• 2 spring onions, trimmed and sliced
• salt and black pepper to taste
• 2 thick slices of ripe tomato (optional)
• 1/3 cup (30g) grated cheddar cheese + 2 TBS to garnish
• hot buttered toast to serve (optional)

 

As I said, one thing I will not compromise on is the use of free range eggs. That is a personal choice for me.  I try to buy local if possible. There is a lady around the corner from me who has laying hens that you can see out running in her garden.  Those are the best.  When the hen aren't laying, I buy free range organic eggs.

The ham I had in my refrigerator was black forest ham. I used two slices only. You can use any kind of ham you wish. Maybe you have leftover baked ham, which would be great in this. You will need about 1/3 cup altogether.

 

I used red bell pepper. You can use any color of bell pepper you like, or leave them out altogether. For a Tex Mex flavor and some extra zip you could add chopped fresh jalapeno peppers!

I used chopped spring onions which gave a nice hint of green. Also they are a bit milder than regular onions. You could use chopped red onions instead if you wanted to, or you could leave the onion out altogether if its not your thing.

I used strong cheddar cheese, the orange colored one. If you wanted to you could use a Spicy Monterrey Jack, especially if you are using jalapenos.

The thick slices of tomato on top are totally optional. I had a tomato which needed using and so I added it. I thought it looked nice, and added interest.

My toast is a whole grain sprouted wheat bread.  Yummy. Nice and nutty!

HOW TO MAKE SHEET PAN OMELET FOR TWO

Nothing could be simpler. I know I say that a lot, but its true.  I can be rather lazy you know!  Quick and easy works for me!!

Preheat the oven to 350*F/180*C/gas mark 4. Butter a small sheet pan with a rim really well. (Mine is 7 inches by 10 inches.)

Prepare your ham and vegetables. Grate your cheese. Beat the egg and cream together and season with some salt and pepper.

Sprinkle your ham evenly in the baking pan. Sprinkle your vegetables evenly as well. Scatter the 1/3 cup of the cheese evenly over the ham and the vegetables.

Pour the beaten egg mixture over top of your omelet ingredients, tilting the pan to get it into the corners.

Lay the two slices of tomato (if using) evenly spaced on top of the egg mixture, season and then sprinkle with the additional cheese.

Bake in the preheated oven for 20 minutes until lightly golden brown, puffed and set. Cut in half to serve. Serve with hot buttered toast if desired.

Notes

The ham may be replaced with two breakfast sausages cooked and crumbled or two slices of cooked bacon crumbled.

 

This was really delicious and went together in a flash.  I love that you can vary the additions to the eggs without much trouble, tailoring your omelet to whatever you have on hand or what you enjoy!

You could really make a hearty breakfast by adding some hash browns, fresh orange juice and/or sliced/segmented oranges or a fresh fruit cup! 

  

Here are some other brunch or breakfast options that you might also enjoy!

ONE PAN BREAKFAST - This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children.  There is one major difference however.  This version is not fried, its baked. Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages.  An entire breakfast all on one pan. No fuss no muss and very little to clean up.

BREAKFAST KNICKERBOCKER GLORY -  We don't always fancy something heavy like eggs for breakfast. These tasty knickerbocker glories are a really fabulous change, with delicious layers of fresh berries, creamy Greek yogurt (Or frozen yogurt), and homemade granola. I don't know anyone who would not enjoy one of these!!

Yield: 2

Author: Marie Rayner

Sheet Pan Omelet (for two)

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious, simple and easy omelet for two, baked on a sheet pan. You can customize the ingredients to what you like so long as the eggs, cheese, and cream stay the same amount.

Ingredients

• 4 large free range eggs
• 2 TBS cream or milk
• 2 slices of black forest ham, diced (see notes)
• 2 TBS diced bell pepper (pick your favorite color)
• 2 spring onions, trimmed and sliced
• salt and black pepper to taste
• 2 thick slices of ripe tomato (optional)
• 1/3 cup (30g) grated cheddar cheese + 2 TBS to garnish
• hot buttered toast to serve (optional)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a small sheet pan with a rim really well. (Mine is 7 inches by 10 inches.)
2. Prepare your ham and vegetables. Grate your cheese. Beat the egg and cream together and season with some salt and pepper.
3. Sprinkle your ham evenly in the baking pan. Sprinkle your vegetables evenly as well. Scatter the 1/3 cup of the cheese evenly over the ham and the vegetables.
4. Pour the beaten egg mixture over top of your omelet ingredients, tilting the pan to get it into the corners.
5. Lay the two slices of tomato (if using) evenly spaced on top of the egg mixture, season and then sprinkle with the additional cheese.
6. Bake in the preheated oven for 20 minutes until lightly golden brown, puffed and set. Cut in half to serve. Serve with hot buttered toast if desired.

Notes

The ham may be replaced with two breakfast sausages cooked and crumbled or two slices of cooked bacon crumbled.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks so much for visiting. Do come again!