Food & Cooking Recipes Breakfast & Brunch Recipes Baked Vegetable Omelet 3.0 (11) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 12 This vegetable omelet can be served warm or cold. Ingredients Extra-virgin olive oil, for brushing 16 large eggs ¼ cup all-purpose flour 1 tablespoon plus 1 teaspoon chopped fresh thyme leaves 2 teaspoons coarse salt ½ red onion, thinly sliced (1 cup) 3 ounces spinach or other greens, stemmed (3 cups) Directions Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens. Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares. Marcus Nilsson Print