Nordic Table

Busy mornings call for breakfasts that are ready when you are. This oven-baked omelet is one of my favorite make-ahead breakfasts — simple, nourishing, and perfect to prep once and enjoy all week. Just slice, store, and grab a square whenever you need a quick, protein-rich start to the day.

Ingredients:

Serves: 4–6
Prep time: 10 min
Bake time: 25–30 min

• 8 large eggs
• 100 ml milk (or cream for a richer version)
• 100–150 g cooked vegetables (potato, onion, spinach, broccoli, zucchini, peppers – leftovers work great)
• 50–75 g grated cheese (cheddar, Jarlsberg, gouda, or feta)
• ½ tsp salt
• ¼ tsp black pepper

Optional:

• ½ tsp garlic powder or onion powder
• Fresh herbs (chives, parsley, dill)
• A pinch of chili flakes or paprika

Instructions:

1. Preheat oven to 180°C (350°F).
   Line a small baking dish or sheet pan with baking paper (or grease well).
2. Whisk the eggs in a bowl with milk, salt, pepper, and any spices.
3. Fold in vegetables and cheese evenly.
4. Pour mixture into the prepared dish and spread out evenly.
5. Bake for 25–30 minutes, until set in the center and lightly golden on top.
6. Let cool for 5–10 minutes, then slice into squares.

Storage & Serving

• Keeps 4–5 days in the fridge
• Freezer-friendly (wrap slices individually)
• Great cold, reheated, or packed for on-the-go breakfasts

Nutritional info:

Per serving

If sliced into 4 portions:

• Calories: ~250 kcal
• Protein: ~17–18 g

If sliced into 6 portions:

• Calories: ~165 kcal
• Protein: ~11–12 g

For higher protein: add cottage cheese, lean ham, or an extra egg!