Baked Omelette with Roasted Vegetables
Omelettes are so easy to make and this recipe is perfect for breakfast, lunch or dinner. With this recipe you can include whatever combination of vegetables you prefer and make it your go-to omelette recipe!
- 40 Minutes
- Easy
- 4-6
Ingredients
Red Pepper 160 g
Yellow Pepper 160 g
Aubergine 130 g
Onion 150 g
Potato 175 g
Courgette 100 g
Rapeseed Oil 25 ml
Garlic 10 g
Salt 1 g
Pepper 1 g
Chilli Flakes 5 g
Eggs 500 g
Milk 100 ml
Cheese 50 g
Parsley 3 g
Instructions
1. Preheat oven to 200C.
2. Chop and peel, if required, all vegetables and place in a bowl along with rapeseed oil and garlic.
3. Season with salt, black pepper and chilli flakes and spread in a single layer in a roasting tray and roast for 15-20 minutes.
4. Line an oven proof baking dish with parchment paper and transfer the roasted vegetables to the dish. Reduce the oven temperature to 180C.
5. Whisk the eggs and milk together in a jug. Add two thirds of the cheese and all the parsley. Pour the egg mixture over the vegetables. Shake the dish gently to allow the egg to spread to the base, sprinkle over the remaining cheese.
6. Bake the omelette for 20 minutes or until top is golden and the centre is set.
7. Let it rest for a couple of minutes before cutting into squares and serving with some salad (optional).
