Sheet pan omelettes are an easy way to cook a dozen eggs at once for meal prep and busy mornings.
Mornings at my house have shifted this year: my son began middle school and his day starts two hours earlier than my daughter’s. Preparing three breakfasts — his, hers and mine — has become a new routine. I’ve relied on sheet pan pancakes before and wanted the same convenience with eggs, so I tested sheet pan omelettes to streamline the week.
I tried several recipes and aimed for a light, fluffy texture similar to a stovetop omelette. The trick I settled on was blending eggs with a bit of cottage cheese and water. Processing the mixture in a blender adds air and keeps the baked eggs tender and uniform. Baking the eggs on a sheet pan also promotes even cooking, which can be harder to achieve when cooking individual omelettes in a skillet.
Once baked and cooled slightly, the sheet pan omelette can be sliced and served in many ways: enjoy a rolled piece on its own, add slices to a green salad, or wrap a portion in a tortilla for a portable breakfast. My son prefers his rolled in a tortilla for a quick grab-and-go meal.
This method is highly customizable. I used browned mushrooms as a filling, but you can swap in cooked bacon and onions, diced ham with bell peppers, or any combination you like. A silicone Silpat liner on the sheet pan helps the eggs release more easily; if you don’t have one, grease the pan liberally. I didn’t use a liner this time because mine were misplaced during a kitchen renovation, but the omelettes still turned out well.
I was pleased with the results and plan to experiment with different fillings. These sheet pan omelettes store well: keep them in an airtight container in the refrigerator for up to three days, or wrap individual rolls in tortillas with shredded cheese and freeze for up to a month for quick breakfasts.
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Sheet Pan Omelettes
Ingredients
- 12 large eggs
- 1/2 cup low-fat cottage cheese
- 2 tbsp Parmesan cheese grated
- 1 tbsp water
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup omelette fillings I used browned mushrooms
Start Cooking
Instructions
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Preheat the oven to 325°F (163°C).
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Line a half sheet pan (12 x 17 inches) with a silicone Silpat liner, or grease the pan very well if you don’t have a liner.
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Place the eggs, cottage cheese, Parmesan, water, salt and pepper in a blender. Blend on high for about one minute until smooth and aerated.
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Pour the egg mixture into the prepared sheet pan and spread it evenly. Scatter your chosen fillings across the top (I used mushrooms browned in butter).
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Bake for 12–15 minutes, or until the eggs are set and firm to the touch.
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Let the pan cool for about 10 minutes, then slice into 8 rectangles and roll each into an omelette. Store in an airtight container in the refrigerator for up to three days, or wrap rolls in tortillas with cheese and freeze for up to one month.