Vegetable and Herb Baked Omelette
Transform your breakfast routine with this vibrant Vegetable and Herb Baked Omelette, a wholesome and nutritious dish brimming with fresh produce and aromatic herbs. Made with fluffy eggs, sautéed red bell peppers, zucchini, and tender baby spinach, this oven-baked omelette is elevated with the savory richness of cheddar cheese and the fresh flavors of parsley and chives. Perfectly cooked in just 30 minutes, this one-pan recipe is as easy as it is flavorful, making it an ideal choice for a hassle-free brunch, a meal prep wonder, or a light dinner. With its colorful medley of vegetables and herbs, this baked omelette delivers both taste and nutrition in every slice. Serve it warm alongside a crisp green salad or crusty bread for a complete, crowd-pleasing meal.
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Ingredients
- 8 large eggs
- 0.5 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 2 cups baby spinach
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh chives
- 1 cup, shredded cheddar cheese
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish or a similarly sized oven-safe dish.
Step 2
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy. Set aside.
Step 3
Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and zucchini, and sauté for 3-4 minutes until they begin to soften.
Step 4
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and let the vegetables cool slightly.
Step 5
Gently fold the cooled vegetables into the egg mixture, along with the chopped parsley, chives, and shredded cheddar cheese.
Step 6
Pour the egg and vegetable mixture into the prepared baking dish, spreading it evenly.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the omelette is puffed and the center is set. A toothpick inserted in the middle should come out clean.
Step 8
Remove the omelette from the oven and let it cool for 5 minutes before slicing into squares or wedges.
Step 9
Serve warm, garnished with extra parsley or chives if desired.
Nutrition Facts
| Serving size | (1011.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1357.2 |
| Total Fat 89.8g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 1596.5mg | 0% |
| Sodium 4218.9mg | 0% |
| Total Carbohydrate 43.9g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 22.0g | |
| Protein 82.3g | 0% |
| Vitamin D 381.7IU | 0% |
| Calcium 947.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1720.0mg | 0% |
Source of Calories