Baked Vegetable Omelet | Recipes

Baked Vegetable Omelet

(6) Ratings:
Prep Time:
Baking Time:
Makes:about 6 servings
Freezing:not recommended

Who wouldn’t love a traditional egg omelet? This one is filled with fresh broccoli, sweet red peppers and a hint of basil. Bon appétit!


2 cups 500 mL chopped fresh broccoli florets
1 chopped onion
2 tbsp 30 mL Crisco® Vegetable or Canola Oil
1 cup 250 mL shredded Monterey Jack cheese
1 cup 250 mL sliced sweet red pepper
2 medium seeded and chopped tomatoes
2 cups 500 mL shredded Cheddar cheese
1 1/3 cups 325 mL milk
1/3 cup 75 mL Robin Hood® Best For Blending Flour
2 tbsp 30 mL finely chopped fresh basil
4 eggs
Salt and pepper to taste


  1. Preheat oven to 350°F (180°C). Grease an 8” (20 cm) square baking pan.
  2. Sauté broccoli, red pepper, and onion in oil in large frying pan until tender.
  3. Layer Monterey Jack cheese, red pepper broccoli mixture, tomatoes, and Cheddar cheese in prepared pan.
  4. Combine remaining ingredients with whisk in large bowl, or in blender until smooth. Pour into pan.
  5. Bake in centre of preheated oven for 35 to 40 minutes or until set. Let stand 10 minutes before cutting.


  • A great way to use up left over cooked vegetables, ham or turkey (no sautéing required – cuts prep-time in half!).
  • To make your brunch as easy as possible, do as much of the preparation ahead as you can. For example, chop and measure ingredients for the omelet the day before so that all you have to do the day of the brunch is put it together and bake.

Nutritional Information

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