Brunch just got easier thanks to your trusty sheet pan. No matter if you like your eggs with veggies or prefer a hit of salty prosciutto, you can make omelets for multiple palates and cook them all at one time.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter, melted
- 12 large eggs, beaten to blend
- 2 cups heavy cream
- 12 ounces grated whole-milk mozzarella or other cheeses such as Cheddar, Monterey Jack or feta
- 1 teaspoon kosher salt
- 2 packed cups baby spinach
- 1 ounce thinly sliced prosciutto
- One 10-ounce jar roasted peppers
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
- Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
- Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef’s knife, cut the omelet into slices and arrange on a platter.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 528 |
| Total Fat | 47 g |
| Saturated Fat | 26 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 414 mg |
| Sodium | 516 mg |
Reviews
X a
mFrance
mFrance
Delicious!
This is so yummy! I like to make this recipe on Sunday to have for the week for my kids. Kinda like a breakfast meal prep. Makes my morning so easy!
Varied ingredients according to our families tastes. Excellent! Accidentally made without parchment on nonstick rimmed cookie sheet. Rolled just fine.
Makes more sense to partially cook the egg sheet, then add the ingredients and cook a little longer. I did so and the food stayed within the roll up way better. Otherwise you are sort of fighting with your food unless you resort to it being a kid friendly finger food. Which is not particularly good when guests are over. It was quite an embarrassing breakfast the first time around. Second time with new method was better. I added a bit of cheese to the top of the food after I set it on the eggs and it melted, so it helped it all stay together. But you have to let it cool a little before rolling otherwise it slides around.