Sheet Pan Omelettes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 122 kcal
Author Foodtastic Mom
Ingredients
12 large eggs
1/2 cup low-fat cottage cheese
2 tbsp Parmesan cheese grated
1 tbsp water
1/2 tsp salt
1/4 tsp pepper
1 cup omelette fillings I used browned mushrooms
Instructions
Preheat oven to 325 degrees.

Line a half sheet pan (12 x 17 inches) with a silicone Silpat liner. Or be sure to liberally grease the pan if you do not have a liner.

Add the eggs, cottage cheese, Parmesan cheese, water, salt and pepper to blender. Blend on high for about a minute.

Pour the egg mixture into the prepared sheet pan. Evenly top the eggs with the desired fillings (I used mushrooms that I had browned in butter).

Bake for 12 – 15 minutes or until the eggs are firm to the touch and cooked through.

Allow the eggs to cool in the pan for about 10 minutes. Slice into 8 rectangles and roll into omelettes. Eggs will keep in an airtight container for up to three days. Or wrap each roll in a tortilla with some shredded cheese and freeze for up to one month.