Tomato Mushroom Oven Omelet By Kelly Miller • January6,2013 • Updated January 31, 2022 • 21 Comments 1.5K Jump to Recipe A delicious Oven Omelet recipe made with eggs, milk, sliced mushrooms, chopped tomato, and shredded cheddar cheese. A much easier way to make an omelet! Something I realized when I was going through the year’s past breakfast recipes for the Countdown to 2013 was that I was lacking in the “eggy” area. Mostly all of the breakfast dishes I tried were pancakes, french toast, or muffins. We certainly don’t eat those things all the time, but I will admit I’m in a rut. The boys really like regular old scrambled eggs, so that’s what I usually turn to during the week. That and cereal of course! The problem with scrambled eggs is that they cool so darn fast by the time I’m serving the eggs with whatever I made on the side, mainly toast, they’re ice cold! Yuck. I absolutely LOVE this idea of Oven Omelettes. Mix them up, put them in the oven, and you’re free to prepare the rest of your breakfast. Everything’s done at the same time, it’s great! You can of course customize yours with whatever your favorite omelette toppings are. I would say this serves 4-6 people, but you could easily double the recipe and use a 9×13 dish instead if you’re cooking for a crowd. Here’s some more of my favorite go-to breakfasts: Banana Applesauce Crescents Amish Baked Oatmeal Tomato Mushroom Oven Omelet A delicious Oven Omelet recipe made with eggs, milk, sliced mushrooms, chopped tomato, and shredded cheddar cheese. A much easier way to make an omelet! 5 from 2 votes Print Pin Rate Course: BreakfastCuisine: AmericanKeyword: recipe for oven omelet Prep Time: 10 minutes minutesCook Time: 20 minutes minutes Servings: 6 servings Calories: 182kcal Author: Kelly Miller Ingredients▢ 1/2 cup milk▢ 8 eggs▢ 1 to mato diced▢ 6 oz sliced mushrooms▢ 1 cup shredded cheddar cheese InstructionsBeat eggs and milk in medium mixing bowl.Stir in cheese and tomato.Pour into a greased 9x9 square baking dish.Lay mushroom slices over top of egg mixture.Bake at 400 degrees for 20 minutes or until center is set.Cool slightly, slice, and serve! NutritionCalories: 182kcal | Carbohydrates: 3g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 211mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.5K
Krista says January 6, 2013 at 6:47 pm I love baking omelets and this is similar to one I make. Love the mushrooms. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM Reply
SnoWhite says January 7, 2013 at 4:12 am Looks delicious to me! I'm low on egg-based breakfast recipes too…. this one has all my favorites 🙂 Reply
Lisa says January 7, 2013 at 1:47 pm Yum! This looks surprisingly easy to do! Thanks for the idea! Reply
Jamie @ Love Bakes Good Cakes says January 7, 2013 at 2:22 pm I so need to try this!! I hate cooking omelets one at a time … and the first ones are always cold by the time the last ones are done! This solves my problem 🙂 Pinned! Reply
Leslie Germain says January 7, 2013 at 2:25 pm Yum thanks for sharing. May have to make this soon! Reply
Linda Kilsdonk says January 11, 2013 at 1:01 am This sounds wonderful. I will be sure to give them a try! Thanks for sharing! Linda @www.paperseedlings.com Reply
Danni Baird @ Silo Hill Farm says January 11, 2013 at 11:27 am Looks delish to me! Better than scrambled eggs for sure! Reply
Miz Helen says January 11, 2013 at 6:57 pm Kelly,This is such a great dish for company, I can't wait to try it. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!Come Back SoonMiz Helen Reply
k. smith says January 13, 2013 at 3:19 am The Tomato Mushroom Oven Omelette has my mouth watering. Three of my favorite foods all in one delicious looking recipe. YUMMY Reply
Debi @ Adorned From Above says January 13, 2013 at 7:42 pm Hi Kelly,This omelette looks amazing. I love mushrooms in my omelttes. I'm going to have to make this. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. Debi and Charly @ Adorned From AboveMelanie @ Keep It Simple and Fun Reply
SweetPepperRose says January 14, 2013 at 5:18 pm This looks very delicious! My hubby and daughter are big on mushrooms so I'm sure they'd love this dish – thanks for sharing your recipe 😉 Congrats on the feature at This Gal Cooks.JoAnn Reply
Christie Daruwalla says January 16, 2013 at 2:00 am Your oven baked omelet would be great for a brunch party. You could feed a crowd and have it done ahead of time. Thanks for sharing on Thursdays Treasures. Reply
Taste and Tell says January 17, 2013 at 4:17 am I adore breakfast foods, but I've never tried an oven baked omelet. I definitely need to try this one out! Thanks so much for linking up to Taste and Tell Thursdays! Reply
Sarah E. says January 24, 2013 at 10:07 pm Had to pin this one. My mom in law would LOVE it! She's a huge mushroom fan 🙂 Thanks for linking up to Tasty Thursday. Reply
Lisa Knox says July 14, 2013 at 2:39 pm So if you wanted to do this with sausage and onion, would you just cook the sausage first, then add it and the onion on top of the egg mixture before baking? Reply
Kelly Miller says July 14, 2013 at 4:44 pm That's exactly what I would do, Lisa. Depending on the size of the sausage crumbles, they may sink while baking but I wouldn't worry about that at all. Sounds really yummy!! Reply
Monika says May 16, 2014 at 8:03 pm made this for dinner tonight for my family..we try to do one night a week bfast night to keep costs down and this was a big hit! the omelette stayed hot the entire time we were eating it and the cook time and everything was spot on!! thanks so much for the idea :o) Reply