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 spring onions, red pepper, white onion and garlic puree. Then 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.
To make the Baked Vegetable Omelette I whisked together eggs, egg whites (for recipe to use up the egg yolks click here) and 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 parmesan cheese over the top.
It baked for 35 minutes until the omelette was golden and didn’t have a wobble to it anymore.
I like to eat this Baked Vegetable Omelette with salad and cous cous. When it’s fully cooled you can cut the Baked Vegetable 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!
Baked Vegetable Omelette
- 1 Red pepper
- Half an Onion
- Garlic puree
- Bunch of Spring onions
- 1 tsp Olive oil
- 3 Eggs large
- 3 Egg whites
- 185 ml Semi skimmed milk
- 65 g Parmesan , grated
Pre-heat your oven to 180C/350F/Gas Mark 4, and brush a 27x18cm rectangular dish with oil
Pre-cook the vegetables in a pan with a little oil. Fry them until they are soft
Whisk together the eggs, egg whites and semi-skimmed milk. You can season with salt and pepper at this point to your liking
Tip the vegetables into the dish, then pour in the egg mixture. Sprinkle the parmesan cheese over the top
Bake the omelette for 35 minutes until it is golden and doesn't have a wobble to it anymore
Slice into portions and eat hot or cold