Deconstructed Veggie Omelet Bake

Deconstructed Veggie Omelet Bake

4 servings


10 minutes


20 minutes


12 oz asparagus, trimmed to 6”

8 cremini mushrooms

8 cherry tomatoes

2 cloves garlic, finely chopped

3 Tbsp olive oil

4 eggs

2 avocados, sliced

½ lemon, freshly squeezed

Salt and pepper, to taste

Fresh Basil or chopped parsley for garnish (optional)


Preheat oven to 400°F.

Line a cookie sheet with parchment paper. Spread asparagus three-quarters of the way down the top left and bottom right of the pan.

Skewers mushrooms and tomatoes with cocktail picks and place atop asparagus.

Whisk together garlic and olive oil. Drizzle over pan. Salt and pepper generously.

Bake for 10-15 minutes, or until asparagus and mushrooms begin to sizzle and turn tender.

Crack eggs into the open sections of the pan. Return to oven and bake 3-5 minutes more, just until the egg whites are white.

Drizzle avocado slices with lemon juice. Arrange slices around pan.

Garnish with basil or parsley. Enjoy!