Omelets are a delightful way to start your morning. They're packed with nutrition and delicious. Breakfast is arguably the most important meal of the day. You, and your children, likely haven't eaten for at least twelve hours.
Starting your day with a sufficient amount of nutrition means that you'll be more adequately prepared to tackle challenges that may lay ahead. This is especially true with children, who need a strong start to their day if they wish to succeed at school. These omelets are a great way to prepare everyone in your family for a great day.
There are quite a few steps to this recipe, so make sure you pay close attention and follow each one as-written. Making omelets in the oven is certainly less common than using a skillet, but you'll soon see why oven omelets are just as good as skillet omelets.
Consider having your kids give you a hand with this recipe! If you choose to do so, we recommend making these omelets in advance and meal-prepping them for future days. That way, you'll have plenty of time to work with your kids and won't feel overly stressed.
Oven Omelets with Pesto
Ingredients:
2 cups drained frozen vegetables
3 tablespoons purchased basil pesto
Nonstick cooking spray
3 cups refrigerated or frozen egg product, thawed, or 12 eggs
¼ cup water
1/8 teaspoon each salt and black pepper
Directions:
1. Cook vegetables according to package directions; drain.
2. Cut up any large pieces.
3. Stir in pesto.
4. Coat 15 x 10 x 1-inch baking pan with cooking spray; set aside.
5. In a mixing bowl combine egg product, water, salt, and pepper.
6. Using a fork or rotary beater, beat egg mixture until combined but not frothy.
7. Place prepared pan on center oven rack.
8. Pour egg mixture into pan.
9. Bake, uncovered, in a 400°F oven about 8 minutes or until mixture is set but still has a shiny surface.
10. Cut baked eggs into six 5-inch squares.
11. Invert omelet squares onto warm serving plates.
12. Spoon cooked vegetables on half of each omelet; fold other half over, forming a triangle.