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Sheet Pan Veggie-Loaded Omelets

Cook Time 20 minutes
Hands-On Time 15 minutes
Servings 6 servings


  • 18 eggs
  • ¾ cup half and half
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • salt & pepper to taste
  • ¾ cup sliced mushrooms
  • ¾ cup broccoli chopped into small florets
  • 1 red pepper diced
  • 1 onion diced
  • ¾ cup shredded cheddar


  • Preheat the oven to 350°.
  • Line a 13 x 18 sheet pan with foil and spray with nonstick cooking spray. Using a bigger or smaller pan may affect the cook time.
  • In a large bowl, whisk together the eggs, half and half, garlic powder, onion powder, and salt and pepper to taste, until well combined.
  • Pour the eggs into the prepared baking sheet.
  • Sprinkle the vegetables evenly over the eggs.
  • Sprinkle the cheese evenly over the eggs.
  • Bake for 20-25 minutes, until the eggs are set, the cheese is melted, and vegetables are soft.
  • Let cool for 2 minutes, then cut into servings with a pizza cutter.
  • Serve immediately.