Breakfast - Can you meal prep omelettes recipes

Author: Brenda Mccarthy  

Sheet Pan Omelettes are a convenient way to cook a dozen eggs at one time for meal prepping. It's filled with the best fixings: onion, pepper, and cheddar cheese!

Meal -Prep Mason Jars Omelettes

Meal -Prep Mason Jars Omelettes
These Meal Prep Mason Jars Omelettes are sure to make your mornings easier! Add your favorite omelette toppings, add an egg, shake, and GO!
Provided by: Nicole Nared-Washington from Brown Sugar Food Blog
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 7 servings
Number of ingredients: 6
Ingredients:
  • 7- 12 oz. Mason Jars
  • 1 lb. Smithfield Hometown Original Bacon
  • 2 c. shredded cheese
  • Stop Light Bell Peppers (1 green, 1 orange, 1 red, or yellow), diced
  • 1 medium onion, chopped
  • 2 large Russet potatoes, baked and chopped
How to cook:
  1. In the Mason Jars, layer with about 2 tablespoons of each ingredient. You can repeat layering if you would like. I only filled my jars about 2/3rds full because I only wanted to use one egg. If you fill your jar close to the rim, you will need to use 2 eggs.
  2. Add your egg to the jar and shake vigorously. Place in the middle of the microwave and cook for 1 minute. If you are adding 2 eggs, I would cook for 1 ½ minutes.
Notes: 9 Omelets You Can Eat for Dinner, Omelet with Pressed Caviar and Sour Cream. In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic …

Sheet Pan Omelettes

Sheet Pan Omelettes
Sheet Pan Omelettes are a convenient way to cook a dozen eggs at one time for meal prepping.
Provided by: Foodtastic Mom
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 7
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)
Nutrition:
  • Calories: 122 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 325 degrees.
  2. Line a half sheet pan (12 x 17 inches) with a silicone Silpat liner. Or be sure to liberally grease the pan if you do not have a liner.
  3. Add the eggs, cottage cheese, Parmesan cheese, water, salt and pepper to blender. Blend on high for about a minute.
  4. Pour the egg mixture into the prepared sheet pan. Evenly top the eggs with the desired fillings (I used mushrooms that I had browned in butter).
  5. Bake for 12 - 15 minutes or until the eggs are firm to the touch and cooked through.
  6. Allow the eggs to cool in the pan for about 10 minutes. Slice into 8 rectangles and roll into omelettes. Eggs will keep in an airtight container for up to three days. Or wrap each roll in a tortilla with some shredded cheese and freeze for up to one month.
Notes: Fluffy Egg White Omelette, INSTRUCTIONS. Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes. Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, …

Make Ahead Omelet in a Jar

Make Ahead Omelet in a Jar
Make Ahead Omelet in a Jar will not only help you eat healthier, but you'll eat up all of those veggies in the fridge!
Provided by: Melissa Griffiths-Bless this Mess
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
Ingredients:
  • Chopped vegetables like onions, bell peppers, zucchini, mushrooms, fresh spinach
  • Optional additions like cooked chopped bacon or diced ham
  • Olive oil
  • 2 eggs
  • salt and pepper to taste
  • shredded cheese, optional
How to cook:
  1. Wash and chop your veggies and pack them into a jar. I used 1 cup wide mouth jars and that was just right for one serving. You can always add more vegetables to a larger jar. If you are using fresh spinach, add it last to the top of the jar. I like to prep 4-6 at a time which is a week's worth of healthy breakfasts or simple lunches for me.
  2. On the day you want to make an "omelet" heat about a tablespoon of olive oil in a medium skillet. When the oil is hot, add the contents of one jar and saute until the veggies are tender crisp. While the veggies are cooking break your two eggs into the empty jar and use a fork to scramble them.
  3. Add the eggs to the cooked vegetables when the vegetables are tender crisp and stir often until the eggs are cooked. Add salt and pepper to taste. Add optional shredded cheese. When cheese is melted, serve right away.
  4. OR
  5. You can saute the vegetables until tender crisp and add salt and pepper to taste. Remove the vegetables from the pan and set aside (or scoot them to one side of the pan if it is big enough. Crack the eggs into the pan and cook them over easy. Salt and pepper to taste. Serve the soft-centered eggs over the cooked vegetables. The yolk turns into this amazing 'sauce" almost and it is delicious!
Notes: Can you eat omelettes for dinner?, Answer (1 of 6): Sure. In places and times in which the heaviest meal of the day was/is traditionally eaten in early to mid afternoon, it is fairly common …

How to Make a Vegetable Omelette

How to Make a Vegetable Omelette
Learn how to make an omelette with this delicious, easy recipe. It's filled with the best fixings: onion, pepper, and cheddar cheese!
Provided by: Sarah Bond
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 3 large eggs
  • 2 tsp milk, cream, or sour cream (10 mL)
  • 1 Tbsp butter (divided, 14 g)
  • ¼ cup chopped mushrooms (15 g)
  • 2 Tbsp finely chopped white onion
  • 2 Tbsp finely chopped red bell pepper
  • 2 Tbsp finely chopped green bell pepper
  • ¼ cup shredded cheddar (28 G)
  • Salt and pepper (to taste)
Nutrition:
  • Serving Size: 1 omelette
  • Calories: 368 kcal
  • Carbohydrate: 6.1 g
  • Protein: 21.9 g
  • Fat: 29.3 g
  • Saturated Fat: 13.6 g
  • Cholesterol: 597 mg
  • Sodium: 345 mg
  • Fiber: 1.2 g
  • Sugar: 3.7 g
How to cook:
  1. Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).
  2. Veggies: Melt half of the butter in a large saute pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes.
  3. Egg: Add remaining butter to the pan and allow to melt. Reduce heat to medium/low, then pour eggs over the veggies. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.
  4. Cheese: When the egg is almost done cooking, sprinkle on the cheese and allow it to melt.
  5. Fold: Fold the omelette in half or into thirds (Pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.
Notes: How to Make an Omelette (in 10 minutes), Instructions. Pre-heat a nonstick skillet** over medium for a few minutes, until it feels warm when you hold your hand a few inches from the …
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