Welcome to the first real day of 2018! Yesterday, we snuggled in blanket piles, took down our Christmas decorations, and ate a lot of cozy food.
I’ve heard from so many of you about your 2018 excitement, and I am right there with you. I spent a good part of Monday working on my editorial calendar for the year, organizing my Notes app, and scheduling out the next few weeks (especially workouts, so I can hit that 100-day #exercisecountdown goal!).
One of my 2018 intentions is to prioritize vegetables, so I spent a few minutes yesterday prepping a veggie-packed breakfast: Leftover Veggie Baked Omelet.
This is a break from my usual vegan content, I know, but I don’t think I’ll ever be able to quit eggs. They’re so cheap, so easy, and taste good with basically everything.
I used to make this baked omelet all the time in our Whole-30 days, but I stopped when G stopped eating eggs. I try to consolidate meal prep as much as possible, so I normally wouldn’t make something that only I can eat, BUT this egg bake takes so little time that it honestly wasn’t a huge deal.
It’s basically a huge omelet that you can add whatever mix-ins to. I usually go with whatever’s in the fridge — a great way to use up the odds and ends at the end of the week. This one had a handful of mushrooms, half a bell pepper, some red onion, pickled jalapenos, and cubed cheese (because pockets of cheese are better than shreds, ok?!).
This breakfast is a positive 2018 choice for sure: it fuels my body with good protein and vegetables; it’s spicy and cheesy, so I actually want to eat it; and one pan makes five breakfasts, perfect for a busy week.
I can’t wait to hear what your mix-in choices are!
LEFTOVER VEGGIE BAKED OMELET
Serve with hot sauce (maybe ketchup too?) and a piece of fruit. Think of each serving as a three-egg omelet, but more portable.
1.5 – 2 c of mix ins (I added 4 mushrooms, ½ bell pepper, ½ onion , ½ carton of cherry tomatoes, two diced pickled jalapeños, and ½ c cubed cheddar and mozzarella)
- Preheat the oven to 350, and grease a 9×13 pan.
- Heat a large skillet over medium heat. Add a tbsp of olive oil.
- Dice the onion and saute. While the onion is cooking, slice and dice the rest of the vegetables. I sliced the mushrooms, diced the bell pepper, and halved the tomatoes.
- Once the onion is turning translucent, add the bell pepper and mushrooms. Add salt and pepper to taste.
- Break all 15 eggs into a large bowl and whisk. Add salt and pepper to taste.
- When the vegetables are beginning to brown, transfer them to a plate to cool slightly. (Remember that they’ll continue to cook in the oven, so don’t cook them to death.)
- Dice the cheese (I prefer cubes because they melt into cheese pockets, but shreds would work, too), and mince the jalapeños.
- Stir all the toppings (except the tomatoes) into the eggs. Mix well to incorporate.
- Pour into the greased 9×13. Place the halved tomatoes, seed side up, all over the eggs.
- Bake for 45 minutes, or until the center is set. Cool slightly before slicing and serving, or allow to cool completely before packing up for future breakfasts.
Inspired by this recipe.
What mix-ins do you choose? What’s your go-to breakfast?
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