Baked Zucchini Omelette Recipe
Breakfast eggs filled with delicious veggies and lots of cheese. This fluffy baked zucchini omelette has everything you need to start your day with a smile!
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tsp unsalted butter
- 3 garlic cloves diced
- 1 medium yellow onion diced
- 150 g cherry tomatoes halved
- ½ red bell pepper diced
- 120 g sweet corn fresh or frozen
- 1 medium zucchini sliced into ½ rounds
- 7 large eggs
- 80 ml milk
- 2 tbsp flour
- 1 bunch basil leaves roughly chopped
- 1 bunch parsley leaves roughly chopped
- 60 g Emmental cheese shredded
- 60 g mozzarella cheese shredded, divided
- 1 tsp salt
- 1 pinch cayenne
- ½ tsp smoked paprika
- black pepper freshly ground
Instructions
- Preheat oven to 190°C.
- Place a large skillet over medium high heat and add olive oil. Once hot, add garlic and yellow onion and cook for 5-7 minutes until translucent. Then add in tomatoes, red bell pepper and corn, seasoning with a pinch of salt and freshly ground black pepper. Cook for a few minutes until they begin to soften. Remove from heat and set aside.
- In a large bowl, mix together eggs, milk, flour, basil, parsley, Emmental, half of the mozzarella cheese, 1 tsp salt, freshly ground black pepper, cayenne and smoked paprika.
- Spread out all the veggies, including the zucchini into a 20 by 40 cm dish greased with a little bit of butter. Pour egg mixture over the vegetables. Sprinkle with the remaining shredded mozzarella cheese.
- Bake for 40-45 minutes or until the egg mixture sets and becomes golden-brown. Remove from heat and let it cool for 10 minutes before serving. Top with fresh parsley.