Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup diced bell peppers (red and green)
- 1/2 cup diced cooked ham or crumbled bacon
- 1/4 cup finely chopped green onions
- Non-stick cooking spray or parchment paper
Instructions
- Preheat your oven to 375°F (190°C). Grease a standard 13×18 inch rimmed baking sheet (half-sheet pan) generously with non-stick spray or line it with parchment paper. If using parchment, ensure it covers the sides to prevent the eggs from sticking to the metal.
- In a large mixing bowl, crack all 12 eggs. Add the milk, salt, and black pepper. Whisk vigorously for about 2 minutes until the mixture is completely combined and slightly frothy. Incorporating air at this stage ensures the omelet stays light and fluffy after baking.
- Pour the egg mixture into the prepared baking sheet. Tilt the pan slightly to ensure the liquid reaches all four corners. Evenly sprinkle the shredded cheese, diced peppers, ham, and green onions over the eggs. Do not stir; the toppings will naturally settle into the egg base.
- Place the sheet pan in the center rack of the oven. Bake for 18 to 22 minutes. You will know it is done when the edges are golden brown and the center is set and no longer jiggles. The omelet may puff up in the oven but will deflate slightly as it cools.
- Remove the pan from the oven and let it rest for 5 minutes. Use a pizza cutter or a sharp knife to slice the omelet into 12 equal squares. Use a spatula to lift the squares onto plates or into breakfast rolls. Serve immediately while hot.
- Cook Time: 30 minutes