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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.

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
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:

  1. Preheat oven to 180C/350F.

  2. Butter grease a 28cm pie dish.

  3. In a large bowl lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper and add all the veggies.

  4. Mix through and pour into your prepared pie dish.

  5. Scatter shredded cheese on top and season with freshly ground pepper.

  6. Bake in oven for 45 minutes until puffed and golden.

  7. Enjoy with just a crispy side salad, french fries or both! 

Read it online: https://lollyskitchen.com.mt/recipe/baked-vegetable-omelette/