I started by pre-cooking the vegetables in a pan with a little oil. The spray oil in a can is the best kind if you are watching your calories. I used a bunch of spring onions, 1 red pepper, half a white onion and a squeeze of garlic puree. I fried them until they were soft.
I used a rectangular dish to bake my omelette in and I brushed it with oil first to ensure the omelette didn't stick. I find a rectangular dish better as square pieces of baked omelette are easier to portion.
I whisked together 3 eggs, 3 egg whites (for tips on how to use up the yolks click here) and 185ml semi-skimmed milk. You can season with salt and pepper at this point to your liking.
I tipped the vegetables into the dish, then poured in the egg mixture. I sprinkled 65g parmesan cheese over the top.
I baked the omelette on 180C/350F/Gas Mark 4 for 35 minutes until the omelette was golden and didn't have a wobble to it anymore.
I like to eat this omelette with salad and cous cous. When it's fully cooled you can cut the baked omelette into squares and you will get 6 good sized portions from it. It can be frozen too and defrosted overnight - perfect to grab and go for lunchtime!
I'm entering this into Belleau Kitchen's challenge Simply Eggcellent. This month's theme is Anything Goes.
I am also entering this into Fuss Free Flavours and Utterly Scrummy's challenge Extra Veg. This month's challenge is hosted by Jen's Food. This vegetable filled omelette gives you an extra portion of veg when served with salad or cooked vegetables.
Baked Vegetable Omelette
- 1 Red pepper
- Half an Onion
- Garlic puree
- Bunch of Spring onions
- 1 tsp Olive oil
- 3 Eggs
- 3 Egg whites
- 185ml Semi skimmed milk
- 65g Parmesan, grated
Pre-cook the vegetables in a pan with a little oil. Fry them until they are softBrush a 27x18cm rectangular dish with oilWhisk together the eggs, egg whites and semi-skimmed milk. You can season with salt and pepper at this point to your likingTip the vegetables into the dish, then pour in the egg mixture. Sprinkle the parmesan cheese over the topBake the omelette on 180C/350F/Gas Mark 4 for 35 minutes until it is golden and doesn't have a wobble to it anymore