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Baked Omelette

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A delicious oven baked omelette filled with sliced new potatoes, red peppers and tangy Cheddar cheese. I promise this will be your new favourite way to cook omelette!

I’ve really got into a little habit of baking omelettes in the oven. It’s just so easy! It means you can have dinner ready for everyone at the same time.

And if you’ve got leftovers then they taste great cold the next day stuffed into a crusty bread roll.

Omelettes are a good thing to make at the end of the week, just to use up any odds and ends of vegetables, meat or cheese before you do the next big food shop.

oven baked omelette cut into wedges and served on a plate with cucumber salad

Baked Omelette Ingredients

I’ve given you the ingredients for a basic potato omelette but feel free to add in any extras that you like.

baked omelette ingredients on a white table - eggs, red peppers, grated cheese, boiled potatoes, seasoning and olive oil
  • 1 tbs olive oil – you can swap this for sunflower or rapeseed oil if you prefer.
  • 1 red pepper – sliced
  • 1kg cooked new potatoes – peeled, boiled and sliced
  • 8 eggs 
  • 1 tsp Italian seasoning 
  • Pinch salt 
  • Pinch black pepper 
  • 50g Cheddar cheese – grated
  • 1 cucumber – sliced, to serve

How to make oven baked omelette

You’re going to LOVE how easy oven omelette is to make and once they’re in the oven, there’s no hands on cooking to do – just wait and eat!

I cook these in a shallow casserole pan that’s hob and oven safe. If you don’t have one of these – simply pour everything into a 20cm lightly oiled roasting tin and cook it in that.

  • Preheat the oven to 190C (170C fan) / 375F / Gas Mark 5
  • First up – slice the cooked cooled new potatoes.
  • Add a splash of olive oil to a skillet pan and gently fry the red pepper strips for around 5 minutes to soften.
red pepper strips being fried in a skillet pan ready to make oven omelette
  • Then take a large jug and crack in the eggs, add half the cheese, the Italian seasoning and a good pinch of salt and black pepper. Lightly whisk the egg mixture together with a fork.
eggs being whisked with grated cheese and seasoning ready to make a baked omelette
  • Next tip the sliced potatoes into the pan with the peppers (or if you’re using a roasting tin, tip them into that). Then pour over the egg mixture and swirl it around the potatoes and peppers.
  • Scatter over the rest of the grated Cheddar cheese.
potatoes and peppers with eggs poured over them ready to bake in the oven as a breakfast omelette
  • Then place into the hot oven and bake for around 35-40 minutes or until the egg mixture is set and cooked through properly.
oven baked omelette fresh from the oven with melted cheese on top served next to a cucumber salad
  • Remove the baked omelette from the oven and leave to rest for 5 minutes, then slice into wedges and serve with the cucumber salad garnish.
oven baked omelette cut into wedges and served on a plate with cucumber salad

Make oven omelette your way

You can add all sorts of extra ingredients into an oven omelette, really make it your own recipe. Try…

  • Chorizo – the boxes of ready diced chorizo you can pick up in the supermarket work well in this recipe.
  • Different cheeses – feta, Italian hard cheeses like Parmesan or Pecorino or try Red Leicester or even a crumbly Lancashire cheese.
  • Add in more vegetables – try adding in sliced mushrooms, baby plum tomatoes, onions, thinly sliced fennel or courgettes.
  • Go spicy – like a little kick of heat? Then add in some freshly chopped chillies or a pinch of chilli flakes.

What to serve with oven baked omelette

When I’m serving this as an easy lunch recipe, I generally just add a little cucumber salad, but when I cook it for dinner and I want it to be a more substantial meal I add some crusty bread and a few side dishes like salads, coleslaw or even a pasta salad.

And don’t forget if you’ve any leftover omelette then let it cool and store it in an air tight container in the fridge you can eat this the next day as an easy grab and go snack idea – I love to stuff it into a crusty roll with salad and mayonnaise.

More easy egg recipes to make

Eggs make a really quick and easy meal idea and our quick egg recipes are super simple to make!

  • Eggy bread – simple eggy bread recipe served with ketchup – but we’ve included loads of other ways to serve it too – check them out!
  • Cheesy scrambled eggs – honestly if you’ve not cooked scrambled eggs with cheese melted into them you are missing out on a treat!
  • Healthy egg and chips – skip the deep fried chips and try out this healthy, low fat oven baked sweet potato chips with baked eggs and blistered vine tomatoes.

Need help with meal planning?

Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Yield: Serves 4

Baked Omelette

oven baked omelette cut into wedges and served on a plate with cucumber salad

Super easy oven baked omelette recipe

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 1 tbs olive oil 
  • 1 red pepper - sliced 
  • 1kg cooked new potatoes 
  • 8 eggs 
  • 1 tsp Italian seasoning 
  • Pinch salt 
  • Pinch black pepper 
  • 50g Cheddar cheese - grated
  • 1 cucumber - sliced 

Instructions

  1. Preheat the oven to 190C (170C fan) / 375F / Gas Mark 5
  2. Slice the cooked cooled new potatoes.
  3. Add a splash of olive oil to a skillet pan and gently fry the red pepper strips for around 5 minutes to soften.
  4. Then take a large jug and crack in the eggs, add half the cheese, the Italian seasoning and a good pinch of salt and black pepper. Lightly whisk the egg mixture together with a fork.
  5. Next tip the sliced potatoes into the pan with the peppers (or if you’re using a roasting tin, tip them into that). Then pour over the egg mixture and swirl it around the potatoes and peppers.
  6. Scatter over the rest of the grated Cheddar cheese.
  7. Then place into the hot oven and bake for around 35-40 minutes or until the egg mixture is set and cooked through properly.
  8. Remove the baked omelette from the oven and leave to rest for 5 minutes, then slice into wedges and serve with the cucumber salad garnish.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 472Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 384mgSodium: 283mgCarbohydrates: 58gFiber: 6gSugar: 5gProtein: 22g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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oven baked omelette cut into wedges and served on a plate with cucumber salad. Text overlay "super easy oven baked omelette"

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