Sheet Pan omelets are fast and easy to make. Perfect for meal planning as you can eat slices throughout the week or freeze the rest.
Sheet Pan Omelet Overview
This sheet pan omelet is incredibly easy to make and an excellent meal prep recipe for breakfast or lunch.
First, the sweet potato is sliced thin (so it will cook faster) and then sauteed with chopped onion and spinach in a frying pan. Next, the eggs are beaten in a big bowl and mixed with the cooked veggies. Everything is poured into a baking sheet and then baked in the oven.
The sweet potato provides great flavor here and compliments the egg nicely. I highly recommend serving these with a sauce or topping to add even more delicious flavor.
Recipe Ingredients
- 3 cups sweet potato – peeled, sliced and quartered
- ½ cup water
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 2 cups baby spinach
- 10 eggs
- 1 tsp salt
- ½ tsp ground black pepper
How To Make The Sheet Pan Sweet Potato Spinach Omelet
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 1: First peel the sweet potato using a vegetable peeler. Next, slice sweet potato thin, and then slice each circle into quarters. It’s important to create thin slices so that it will cook faster.
STEP 2: Preheat oven to 350°F. Line a 15” baking sheet with parchment paper, or use nonstick cooking spray.
STEP 3: In a skillet over medium-high heat, add 1/4 cup water and saute 3 cups sweet potato slices. Cook until sweet potato is tender with a fork, about 3-4 minutes. Add a bit more water during the process if necessary.
STEP 4: Next add 1 Tbsp olive oil and 1 cup chopped yellow onion. Cook until onion becomes translucent, about 1-2 minutes.
STEP 5: Add in 2 cups baby spinach and toss everything together. Let cook 2-3 minutes until spinach becomes wilted. Next, remove the pan from heat and set aside.
STEP 6: In a large bowl, add 10 eggs, 1 tsp salt and 1/2 tsp ground black pepper. Beat the eggs generously. Now add the cooked sweet potato spinach mixture to the eggs and mix together.
STEP 7: Open the oven, pull out the oven rack one notch (it should still be sturdily in place) and place the baking sheet on the rack. Then pour the omelette mixture onto the prepared baking sheet.
Use a spatula or tongs to move the vegetables around gently. Push the oven rack back into place and bake for 22-25 minutes, or until edges are golden brown and center is fully cooked.
STEP 8: Remove from oven and let cool. Slice into squares and serve with your favorite toppings such as hot sauce, salsa, avocado, sour cream etc.
What Can You Eat Sheet Pan Eggs With?
- Sheet pan eggs on toast: Add mayonnaise, hummus, or mashed avocado.
- Top with salsa or hot sauce, and a side of avocado and cherry tomatoes
- Heat leftovers up in the microwave with a sprinkle of cheese on top – yum!
- With a side salad: a great healthy breakfast or lunch idea.
Recipe Tips
The omelet will puff up quite a bit as it cooks. Then it will shrink down as it cools. I took the photos above when the omelet had cooled for reference.
To avoid spilling use this handy tip: Pull the oven rack out one notch and then place the empty baking sheet on the rack. The baking sheet should be prepared with parchment paper or non stick cooking spray.
Next, pour the liquid ingredients slowly onto the baking sheet. Arrange the vegetables evenly using a fork. Gently push the rack back into position and bake.
How To Store Leftovers
To Freeze – Sliced into portion sizes and let cool completely on the counter. Once cool, add the entire baking sheet with cooked eggs into the freezer to flash freeze for 1-2 hours. Once that’s done, remove from freezer and place in a good quality freezer bag. These eggs can be stored in the freezer for up to three months if sealed well.
You want to use a sheet pan with at least a 1-inch lip on the outer rim. Otherwise, the liquid egg mixture will probably spill. I recommend using a sturdier baking sheet for this recipe, I like the paderno professional baking sheet.
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Sheet Pan Sweet Potato and Spinach Omelet
Ingredients
- 3 cups sweet potato - peeled, sliced and quartered
- ½ cup water
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 2 cups baby spinach
- 10 eggs
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Slice sweet potato thin, then slice each circle into quarters.
- Preheat oven to 350°F. Line a 15” baking sheet with parchment paper, or use nonstick cooking spray.
- In a skillet over medium high heat, add 1/4 cup water and sautee the sweet potato slices. Cook until sweet potato is tender with a fork, about 3-4 minutes. Add a bit more water if necessary.
- Next add 1 Tbsp olive oil and onion. Cook until onion becomes translucent, about 1-2 minutes.
- Add in spinach and toss everything together. Let cook 2-3 minutes until spinach becomes wilted. Remove from heat.
- In a large bowl, add 10 eggs, 1 tsp salt and 1/2 tsp ground black pepper. Beat all eggs and generously.
- Add the cooked sweet potato spinach mixture to the eggs and stir together.
- Open the oven, pull out the oven rack one notch (it should still be sturdily in place) and place the baking sheet on the rack. Then pour the omelette mixture onto the prepared baking sheet. Use a spatula or tongs to move the vegetables around gently. Push the oven rack back into place and bake for 22-25 minutes, or until edges are golden brown and center is fully cooked.
- Remove from oven and let cool. Slice into squares and serve with your favorite toppings such as hot sauce, salsa, avocado, sour cream etc.
Recipe Notes:
Nutrition
The nutritional information provided is an estimate and is per serving.