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.

Jump straight to the recipe!

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 spring onions, red pepper, white onion and garlic puree. Then 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.

To make the Baked Vegetable Omelette I whisked together eggs, egg whites (for recipe to use up the egg yolks click here) and 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 parmesan cheese over the top.

It baked for 35 minutes until the omelette was golden and didn’t have a wobble to it anymore.

I like to eat this Baked Vegetable Omelette with salad and cous cous. When it’s fully cooled you can cut the Baked Vegetable 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!

Baked Vegetable Omelette

Servings 6


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


  1. Pre-heat your oven to 180C/350F/Gas Mark 4, and brush a 27x18cm rectangular dish with oil

  2. Pre-cook the vegetables in a pan with a little oil. Fry them until they are soft
  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 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

You can find more of my Savoury Meal recipes by clicking here!

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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