Individual Omelet Bowls
Individual Omelet Bowls
Ingredients
For the Omelet Bowls
- 8 eggs, large, pasture-raised
- 1/2 cup milk
- 1 1/2 cups red bell pepper, diced
- 1 cup mushrooms, chopped
- 1 cup watercress, chopped
- 1 cup ham, diced
- 1 1/2 cups shredded cheddar blend cheese
- cooking spray, as needed, or olive oil
Instructions
- 1
Preheat your oven to 400°F. While the oven preheats, begin preparing your ingredients.
⏱️ 5 min•🌡️ 400
- 2
Dice the red bell pepper, chop the mushrooms, and roughly chop the watercress. Set aside each ingredient.
⏱️ 10 min
- 3
Place four oven-safe glass meal prep bowls on a baking sheet. Thoroughly spray the inside of each bowl with cooking spray or lightly coat with olive oil to prevent sticking.
⏱️ 2 min
- 4
Layer the ingredients into each bowl in the following order: first, the diced red bell pepper, then the chopped mushrooms, followed by the chopped watercress, and finally the diced ham.
⏱️ 3 min
- 5
Crack two whole eggs into each bowl, on top of the layered ingredients. Pour 2 tablespoons of milk into each bowl.
⏱️ 2 min
- 6
Using a fork, gently scramble and mix the eggs, milk, and all the other ingredients together within each bowl until well combined.
⏱️ 1 min
- 7
Sprinkle a generous amount of shredded cheese (about 3/8 cup per bowl) on top of each mixture. Gently mix the cheese into the egg mixture slightly with the fork.
⏱️ 2 min
- 8
Carefully place the baking sheet with the filled bowls into the preheated oven. Bake for 30 to 35 minutes, or until the eggs are fully set, cooked through, and the cheese on top is melted and slightly golden.
⏱️ 35 min•🌡️ 400
- 9
Remove the baking sheet from the oven. The finished omelet bowls are ready to be enjoyed immediately or can be covered with lids for convenient meal prepping throughout the week.
Kitchen Tools
Nutrition Facts (per serving)
Individual Omelet Bowls
Ingredients
For the Omelet Bowls
- 8 eggs, large, pasture-raised
- 1/2 cup milk
- 1 1/2 cups red bell pepper, diced
- 1 cup mushrooms, chopped
- 1 cup watercress, chopped
- 1 cup ham, diced
- 1 1/2 cups shredded cheddar blend cheese
- cooking spray, as needed, or olive oil
Instructions
- 1
Preheat your oven to 400°F. While the oven preheats, begin preparing your ingredients.
⏱️ 5 min•🌡️ 400 - 2
Dice the red bell pepper, chop the mushrooms, and roughly chop the watercress. Set aside each ingredient.
⏱️ 10 min - 3
Place four oven-safe glass meal prep bowls on a baking sheet. Thoroughly spray the inside of each bowl with cooking spray or lightly coat with olive oil to prevent sticking.
⏱️ 2 min - 4
Layer the ingredients into each bowl in the following order: first, the diced red bell pepper, then the chopped mushrooms, followed by the chopped watercress, and finally the diced ham.
⏱️ 3 min - 5
Crack two whole eggs into each bowl, on top of the layered ingredients. Pour 2 tablespoons of milk into each bowl.
⏱️ 2 min - 6
Using a fork, gently scramble and mix the eggs, milk, and all the other ingredients together within each bowl until well combined.
⏱️ 1 min - 7
Sprinkle a generous amount of shredded cheese (about 3/8 cup per bowl) on top of each mixture. Gently mix the cheese into the egg mixture slightly with the fork.
⏱️ 2 min - 8
Carefully place the baking sheet with the filled bowls into the preheated oven. Bake for 30 to 35 minutes, or until the eggs are fully set, cooked through, and the cheese on top is melted and slightly golden.
⏱️ 35 min•🌡️ 400 - 9
Remove the baking sheet from the oven. The finished omelet bowls are ready to be enjoyed immediately or can be covered with lids for convenient meal prepping throughout the week.