Baked Vegetable Omelette - The Baking Explorer

Baked Vegetable Omelette

As an office worker I’m always on the lookout for healthy and nutritious lunch ideas. I like things that are easy to make, can be frozen and are transported easily. This baked vegetable omelette fits all those requirements perfectly! Plus it’s also delicious, low calorie, packed with protein and can be adapted to suit different tastes. Simply Health are a company that help businesses to support the health of their employees and they are currently focusing on promoting healthy lunches at work. It’s proven that eating a healthy lunch improves your performance at work, which is the perfect information you need when convincing your boss to get a fruit bowl in the office or to arrange cooking classes for staff! You can read more tips from Simply Health on their website.

I started by pre-cooking the vegetables in a pan with a little oil. The spray oil in a can is the best kind if you are watching your calories. I used a bunch of spring onions, 1 red pepper, half a white onion and a squeeze of garlic puree. I fried them until they were soft.

I used a rectangular dish to bake my omelette in and I brushed it with oil first to ensure the omelette didn’t stick. I find a rectangular dish better as square pieces of baked omelette are easier to portion.

I whisked together 3 eggs, 3 egg whites (for recipe to use up the egg yolks click here) and 185ml semi-skimmed milk. You can season with salt and pepper at this point to your liking.


I tipped the vegetables into the dish, then poured in the egg mixture. I sprinkled 65g parmesan cheese over the top.

I baked the omelette on 180C/350F/Gas Mark 4 for 35 minutes until the omelette was golden and didn’t have a wobble to it anymore.

I like to eat this omelette with salad and cous cous. When it’s fully cooled you can cut the baked omelette into squares and you will get 6 good sized portions from it. It can be frozen too and defrosted overnight – perfect to grab and go for lunchtime!

I’m entering this into Belleau Kitchen’s challenge Simply Eggcellent. This month’s theme is Anything Goes.

I am also entering this into Fuss Free Flavours and Utterly Scrummy‘s challenge Extra Veg. This month’s challenge is hosted by Jen’s Food. This vegetable filled omelette gives you an extra portion of veg when served with salad or cooked vegetables.


Baked Vegetable Omelette

Servings 6


  • 1 Red pepper
  • Half an Onion
  • Garlic puree
  • Bunch of Spring onions
  • 1 tsp Olive oil
  • 3 Eggs
  • 3 Egg whites
  • 185 ml Semi skimmed milk
  • 65 g Parmesan , grated


  1. Pre-cook the vegetables in a pan with a little oil. Fry them until they are soft
  2. Brush a 27x18cm rectangular dish with oil
  3. Whisk together the eggs, egg whites and semi-skimmed milk. You can season with salt and pepper at this point to your liking
  4. Tip the vegetables into the dish, then pour in the egg mixture. Sprinkle the parmesan cheese over the top
  5. Bake the omelette on 180C/350F/Gas Mark 4 for 35 minutes until it is golden and doesn't have a wobble to it anymore
  6. Slice into portions and eat hot or cold

8 comments / Add your comment below

  1. I have something supremely similar coming on my blog very soon! I do adore these kind of omelette, crustless quiche type things, they are perfect for lunch! Yours looks so pretty and so healthy too! Thanks for linking up to Simply Eggcellent x

  2. Excellent idea for lunchboxes, hadn't thought about making a baked omelette before, will definitely be trying it. Thanks for sharing with #ExtraVeg 🙂

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