Baked Vegetable Omelette

Quiche & Omelettes

Baked Vegetable Omelette

Servings: 4 Total Time: 1 hr 5 mins Difficulty: Beginner

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Baked Vegetable Omelette

A great advantage with a baked omelette is that you can have it lunch ready for all the family at the same time and if you have leftovers the next day add it into a crusty bread roll. This delicious baked omelette is packed with protein, veggies, and cheese.

Baked Vegetable Omelette

Author: Lorraine Cauchi Cooking Method: Baking Cuisine: European cuisine Courses: Quiche & Omelettes Recipe Keys: Gluten Free Keto Vegetarian

Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins

Cooking Temp: 180 C Servings: 4

Best Season: Suitable throughout the year

Ingredients

2 Small Zucchini (diced)
2-3 Tomatoes (diced without pulp)
½ Carrot (shredded)
200g/7oz Cottage Cheese
8 Eggs
100g/3.5oz Shredded Montasio, Fontina or Cheddar Cheese
Salt & Pepper
Fresh Parsley (chopped for garnish)

Method:

Preheat oven to 180C/350F.
Butter grease a 28cm pie dish.
In a large bowl lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper and add all the veggies.
Mix through and pour into your prepared pie dish.
Scatter shredded cheese on top and season with freshly ground pepper.
Bake in oven for 45 minutes until puffed and golden.
Enjoy with just a crispy side salad, french fries or both!