Description
This California Sheet Pan Omelette is packed with flavor and perfect for any meal. With eggs, cheddar, mushrooms, and crispy bacon, it’s a simple yet satisfying dish that brings comfort to your table.
Ingredients
Scale
- 12 large eggs
- ½ cup half and half
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- 4 ounces sliced fresh mushrooms
- cooked and crumbled bacon
- sliced avocado
- diced tomato
Instructions
- Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper and grease it with oil or cooking spray.
- In a large bowl, whisk the eggs, half and half, salt, and pepper until pale yellow.
- Pour the egg mixture into the prepared sheet pan. Top with shredded cheese and sliced mushrooms.
- Bake for 25 minutes or until the eggs are fully set. Slice into 8 servings and serve with your favorite toppings.
Notes
Feel free to customize with additional vegetables like bell peppers or spinach.
For a lighter version, use egg whites instead of whole eggs.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 350mg