Baked Garden Omelet Recipe

Say goodbye to flipping omelets! This Baked Garden Omelet is a delightful, effortless dish bursting with fresh garden flavors. Perfectly baked to golden perfection, it's a fantastic brunch, lunch, or light dinner option. Enjoy the creamy ricotta, fragrant basil, and subtle spice blend in every bite – no flipping required!

Prep Time 15 mins
Cook Time 55 mins
Calories 308.9 kcal
Protein 45g
Rating 5.0 (1 Reviews)
Baked Garden Omelet 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Garden Omelet

  • 6 large eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup milk
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon black pepper
  • Not specified in recipe
  • Not specified in recipe
  • Not specified in recipe
  • Not specified in recipe
  • Not specified in recipe
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped bell peppers (any color)
  • 1/2 cup chopped zucchini
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese (optional)

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How to Make Baked Garden Omelet

  1. Preheat oven to 325°F (160°C). Grease a 13x9 inch baking pan.
  2. In a large mixing bowl, whisk together 6 large eggs, 1 cup whole milk ricotta cheese, and 1/4 cup milk until light and frothy.
  3. Stir in 1/4 cup chopped fresh basil, 1/2 teaspoon salt, 1/4 teaspoon fennel seeds, and 1/4 teaspoon black pepper.
  4. Gently fold in 1/2 cup chopped bell peppers (any color), 1/2 cup chopped zucchini, 1/4 cup chopped red onion, and 1/4 cup crumbled feta cheese (optional).
  5. Pour the egg mixture into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean.
  7. Let the omelet stand for 10 minutes before slicing and serving. Garnish with extra basil if desired.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

8g

Fat

51g

Carbs

2g