Baked Omelette

Aim: Make ahead brekkie that packs a mean protein punch


Title: Baked Omelette (Serves 3)


Per Serving:

Based on average nutritional values of ingredients. Actual values will vary.

Protein: 22g

Fat: 9g

Carbs: 62g

Kcal: 416



Whole eggs are rich in a variety of micronutrients, within the yolk. Micronutrients including choline, b vitamins, biotin, folate and the spectrum of fat soluble vitamins. And egg whites on their own provide an easy way to top up the total protein content of a dish! And this dish gets you off to a great start in getting your daily veggies in. And to get even more variety in your diet, change up the veggies you use each time. Enjoy!!


Cooking time:

  • 5 mins prep

  • 25-30 mins cooking time 



  • 6 egg whites

  • 3 eggs

  • 6 handfuls of your choices of mushrooms, tomatoes, spinach and peppers

  • 1 tsp dried mixed herbs

  • Salt and pepper

  • 1 tsp olive oil

To serve, per serving:

  • 90g sourdough bread



  • Preheat the oven to 180°c

  • Beat together the omelette ingredients, except the olive oil

  • Grease an ovenproof dish with the olive oil and pour in the egg mix

  • Bake in the oven for 25-30 mins, until the omelette is set and bronzed on top

  • Serve with the sourdough, toasted if desired

  • The omelette will keep in the fridge for 5 days

Variations to consider:​

  • If you want lower carb, omit the sourdough

  • If you are not a fan of bread, add some finely diced potatoes into the egg mix instead!

  • For higher protein, add more egg whites or perhaps add some chopped ham or cooked chicken

  • If you are looking for lower fat and higher protein use all egg whites

  • If you are looking for higher fat, use all eggs and even add some cheese!!

© 2020 by Sinead Roberts
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