Meal Prep 2 Egg Omelettes

About this Recipe

One day...

Method

Preheat oven to 375°.

Prepare bacon or sausage if using and slice or crumble. You could also use diced ham or other protein, or omit entirely.

Thinly slice all veggies. This allows them to cook quickly but still have recognizable pieces instead of a small dice. I did a thin bias cut on the asparagus spears so that the pieces could be slightly larger than the small rounds would be. The best part of the veggies is that you can use anything that's about to go bad in your fridge and toss it in. I've been meaning to use this asparagus for a week!

Toss all veggies together and liberally salt and pepper. I tossed them in a large glass measuring cup (4 cups or more) so that I could use the same one for the eggs later and reduce dishes. By tossing them together now and seasoning them, you ensure a more even distribution of the mix, and that all of them are well seasoned before the eggs are added.

At this point you could also use additional spices you like if you want to change up the flavor. Paprika would be delicious!

Oil a baking sheet liberally - you don't want those eggs to stick - and spread the sliced veggies in an even layer. Add your protein on top, distributing even.

Crack all 12 eggs into your large measuring cup or bowl with spout, then add the milk or cream and a teaspoon or so each of salt and pepper. Whisk until the mixture is uniform.

Open the oven and pull out the middle rack. Place the baking sheet on the rack, and then evenly pour your eggs across the pan. You made need to hold the pan steady as you do so. Then sprinkle cheese even across surface of eggs. Carefully push the rack back into the oven (with only 12 eggs you should have some extra space in case of any splashing, but still be careful), and close oven.

Bake for about 12 minutes, or until eggs are set and don't jiggle.

Cool for 15 minutes in the pan, then use a pizza cutter or other knife (make sure it's safe for your baking sheet), and cut down the middle of the short side - like a hot dog bun. Then divide the long side into 3 and cut. You should now have 6 equal pieces that are each 2 egg omelettes!

Using a plastic serving spatula, run it around the inside of the rim to ensure eggs are separated from the pan. Then use the spatula to scrape under your first section to unstick any remaining bits, and remove to a plate, cutting board or other surface. From here you can leave flat and let cool slightly and place in a bag or tupperware, but I wanted to make it easy to eat on the go so I thought I'd roll it.

Starting with the short end, lightly roll the omelette, allowing it to crack if needed. If you push too hard it will fold over rather than rolling. If you like hot sauce on your eggs, put it on top of the omelette before rolling. Then once the egg fully cools it will be inside the roll!

Set your roll to the side, repeat and let cool until fully set. Place in plastic bag or tupperware, and put in the fridge. If you want to freeze it, make sure to use a freezer bag or wrap in clingwrap before placing in bag or tupperware.