Name: Sheet Pan Veggie Omelet With Spinach And Feta Feeds 12
Cook time: 40 min
Total time: 40 min
Ingredients: 18 large eggs; 1/2 cup whole milk or heavy cream; 4 cups fresh baby spinach, roughly chopped; 1 cup crumbled feta cheese; 1 large red bell pepper, finely diced; 1/2 small red onion, finely diced; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon dried oregano; Non-stick cooking spray or parchment paper; Fresh parsley for garnish (optional)

Ingredients

Scale

18 large eggs
1/2 cup whole milk or heavy cream
4 cups fresh baby spinach, roughly chopped
1 cup crumbled feta cheese
1 large red bell pepper, finely diced
1/2 small red onion, finely diced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
Non-stick cooking spray or parchment paper
Fresh parsley for garnish (optional)

Instructions

Step 1: Preparation – Preheat your oven to 375°F (190°C). Line a standard 18×13 inch rimmed baking sheet (half-sheet pan) with parchment paper, ensuring the paper comes up the sides. Spray the parchment lightly with non-stick cooking spray to ensure the eggs release easily after baking. Finely dice your red pepper and onion, and give the spinach a rough chop so it distributes evenly.
Step 2: Whisk the Egg Base – In a very large mixing bowl, crack all 18 eggs. Add the milk, salt, black pepper, and dried oregano. Whisk vigorously for about 2 minutes until the mixture is completely combined and slightly frothy. This aeration is the secret to a light and fluffy omelet texture.
Step 3: Combine and Pour – Stir the chopped spinach, diced red peppers, and red onions directly into the egg mixture. Once combined, pour the mixture onto the prepared sheet pan. Use a spatula to spread the vegetables out so every slice gets an equal amount of toppings. Sprinkle the crumbled feta cheese evenly over the top of the egg mixture.
Step 4: Baking – Carefully place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes. You will know it is done when the edges are golden brown and the center is set and no longer jiggles when you gently shake the pan. Do not overbake, or the eggs may become rubbery.
Step 5: Plating – Remove the pan from the oven and let it cool for 5 minutes. This resting period allows the omelet to firm up, making it easier to cut. Use a knife or a pizza cutter to slice the omelet into 12 even squares. Garnish with fresh parsley if desired and serve immediately with toast or fresh fruit.

Cook Time: 40 minutes