Vegetable Oven Omelette
recipe

Description: A delicious and nutritious oven-baked omelette loaded with fresh vegetables and cheese. Perfect for breakfast or a light lunch.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 100 g white cabbage, finely chopped
- 1/2 zucchini, sliced
- 3/4 bell pepper, sliced
- Butter for greasing
- A pinch of salt
- 4 eggs
- 1/2 dl cold water
- A pinch of black pepper
- Oregano
- Basil
- 100 g shredded Gouda cheese
- Chopped chives
- Fresh arugula
Instructions:
1. Preheat the oven to 200°C (392°F) and grease a baking dish with butter.
2. Layer the chopped vegetables in the dish: start with the cabbage, add a few butter pieces and a pinch of salt, followed by the zucchini slices and bell pepper strips.
3. Roast the vegetables in the oven for about 10 minutes.
4. In a bowl, whisk together the eggs and cold water. Season with salt, black pepper, oregano, and basil.
5. Pour the egg mixture over the roasted vegetables.
6. Sprinkle the shredded Gouda cheese on top.
7. Bake in the oven at 200°C (392°F) for about 10 minutes, or until the omelette is set.
8. Garnish with chopped chives and add fresh arugula on top.
9. Serve warm with a side salad.
Nutritional Information (per serving):
- Calories: 210
- Protein: 13g
- Carbohydrates: 8g
- Fat: 14g
- Fiber: 2g
- Sugar: 3g

Reviews: 3.7 (4647 reviews) ★★★★★ share