Food & Cooking Recipes Breakfast & Brunch Recipes Baked Vegetable Omelet 3.0 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It 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 Rate it Print