Description

The Mushroom & Swiss Sheet Pan Omelette is a stress-free breakfast solution that offers a savory comfort, ideal for feeding a crowd without standing over the stove. It's made with eggs, mushrooms, and Swiss cheese, baked to perfection for a consistent texture and flavor.

Ingredients

Scale

12 units Large Eggs
1/2 cup Whole Milk or Heavy Cream
8 oz Cremini or Button Mushrooms, sliced
1.5 cups Shredded Swiss Cheese
1 cup Baby Spinach, chopped
to taste Salt
to taste Black Pepper
1/2 teaspoon Garlic Powder
1 tablespoon Butter

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Instructions

Preheat your oven to 375°F (190°C) and line a 13×18 inch rimmed baking sheet with parchment paper
In a skillet over medium heat, melt the butter and sauté the sliced mushrooms until golden brown for about 5-7 minutes, seasoning with a pinch of salt
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until bubbly
Spread the cooked mushrooms and chopped spinach evenly across the bottom of the prepared baking sheet and pour the egg mixture over the vegetables
Bake in the preheated oven for 12-15 minutes until the edges are set but the center still jiggles slightly
Remove from oven, sprinkle Swiss cheese on top, and return to bake for another 2-3 minutes until melted
Let it rest for 5 minutes, slice into squares, and serve

Notes

Use room temperature eggs for a fluffier omelette.

Make sure to sauté mushrooms to avoid a soggy omelette.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 210 kcal
Sugar: 1g
Sodium: 320mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 15g
Cholesterol: 370mg