Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 2 cups fresh baby spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 large red bell pepper, finely diced
- 1/2 medium red onion, finely diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- Non-stick cooking spray or olive oil
Instructions
- Step 1: Preparation and Preheating
Start by preheating your oven to 375°F (190°C). Take a standard 13×18-inch rimmed baking sheet (half-sheet pan) and line it with parchment paper. Ensure the paper hangs slightly over the edges for easy removal later. Lightly grease the parchment paper and the sides of the pan with non-stick cooking spray to prevent the eggs from sticking. - 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 the mixture vigorously until the yolks and whites are fully combined and the mixture looks slightly frothy. This aeration ensures the omelet stays light and fluffy after baking. - Step 3: Assemble the Omelet
Scatter the chopped spinach, diced red bell pepper, and diced red onion evenly across the prepared baking sheet. Slowly pour the egg mixture over the vegetables, ensuring they are distributed across the entire pan. Finally, sprinkle the crumbled feta cheese evenly over the top of the eggs. - Step 4: Bake to Perfection
Carefully place the baking sheet in the center of the oven. Bake for 18 to 22 minutes. You will know it is done when the edges are slightly golden, 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: Slicing and Plating
Remove the pan from the oven and let it cool for about 5 minutes. This rest period makes the omelet easier to cut. Using a knife or a pizza cutter, slice the omelet into 12 even squares. Use a spatula to lift the squares onto plates and serve immediately while hot.
- Cook Time: 35 minutes