Omelets and Frittatas

Garden Omelet

Serving Size: 24

Garden Omelet


  • 1½ cups olive oil 
  • 3¼ cups yellow pepper, sliced 
  • 3¼ cups mushroom brown, sliced 
  • 3¼ cups onion, sliced 
  • 3¼ cups summer squash, sliced 
  • 3¼ cups sweet potatoes, cubes, precooked
  • 6 cups spinach 
  • 24 each Sunny Fresh® Skillet Omelet with Colby cheese 
  • 1½ cups pico de gallo


  1. Preheat oven to 350ºF. Place Sunny Fresh® Omelets on a prepared sheet tray and cover with foil. Heat for 10 minutes.
  2. Heat olive oil in sauté pan. Once hot, add pepper, mushrooms, onions, summer squash and sweet potatoes and sauté until onions become  translucent and start to brown. Add spinach and cook until spinach has begun to wilt. Remove from heat. 

One Serving

  1. Inside one hot Sunny Fresh® Skillet Omelet with Colby cheese, fill with ¾ cup of vegetable  filling and top with pico de gallo.