Apr 302014
 
Baked Vegetable Omelette With Herbs And Cheese | Oven Baked Omelette
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Baked vegetable omelette is a quick and easy oven baked recipe. This wonderfully delicious and filling oven omelette is creamy and fluffy inside.

Baked Vegetable Omelette

Baked Vegetable Omelette

For this incredibly easy and fool-proof fluffy baked omelette with veggies, just whisk eggs and milk together, stir in chopped vegetables of your choice. Season with herbs, salt and freshly ground pepper and bake.

Baked Vegetable Omelette Recipe:

Baked omelette with vegetables bakes up perfectly – an easy and tasty way to enjoy an omelette stuffed with veggies. Filled with lots of vegetables and cheese, this oven omelette is a great way to start the day.

How to make baked vegetable omelette with cheese:

Preheat oven to 350 degrees. Grease the baking dish.

Beat eggs and milk in a bowl. Add tomatoes, asparagus, spring onions, cilantro, spinach, bell peppers, basil, salt pepper, the ground paste and half the cheese.

Pour this mixture into a greased baking dish. Top with remaining cheese and bake for about 25 minutes until the egg mixture is set and the edges are lightly browned.

Let stand for about 5 minutes and then cut into wedges.

Serve Baked Vegetable Omelette with toast or a bowl of salad.

Ingredients for making an Easy Oven Baked Omelette

Oven Baked Omelette

Banana Loaf BreadIf you are looking for more baking recipes, do try out Banana Loaf Bread and Carrot Cake.

Oven Omelette Recipe details:

Baked Vegetable Omelette
 
Prep time
Cook time
Total time
 
Oven baked omelette with vegetables is simply yummy and healthy - just perfect for breakfast, brunch or a light dinner. Learn how to make baked omelette with veggies in an oven.
Author:
Recipe type: Breakfast, Dinner
Cuisine: American
Serves: 6
Ingredients
  • Eggs - 6-8
  • Milk - 2 tbsp
  • Tomato – 1 medium, chopped
  • Bell Peppers (red, green, yellow) - 1 cup, chopped
  • Fresh Basil - 1 tbsp, chopped
  • Green onion/ spring onions - 1 bunch, chop the white and green stalk or use onion
  • Spinach - 1 cup, chopped
  • Asparagus - ½ cup, chopped
  • Cilantro – 1 tbsp
  • Grated Parmesan cheese – 1-2 cups to add in egg and to garnish
  • Salt and pepper to taste
Grind to paste: (Optional)
  • Ginger – about ¼ tsp or less
  • Green chilli – 1, chopped (add more spice level varies with chillies)
  • Cumin Seeds – ½ tsp
Instructions
  1. Preheat oven to 350ºF
  2. Grease oven proof pan.
  3. In a bowl whisk eggs and milk. Stir in ground paste (if using), chopped tomatoes, spring onions, asparagus, bell peppers, cilantro, spinach, basil and half the cheese. Add salt and pepper.
  4. Pour the mixture into greased pan. Sprinkle the remaining cheese on top and bake for 23-25 min or until the edges are lightly browned (test with tooth pick).
  5. Cool for 5 min and cut into wedges.
  6. Serve Baked Vegetable Omelette with Whole Wheat Rolls and Salad.
The same recipe can be made in an oven-proof skillet:
  1. In a bowl, whisk eggs, cheese, milk, ground paste, salt and pepper. Keep aside.
  2. Heat pan and add a tablespoon of oil/butter to pan and melt. Add onions and fry till translucent, not brown in colour. Add vegetables of your choice, salt and pepper and cook till the veggies become tender.
  3. Add the egg mixture evenly. Cook in medium low flame. Once the edges leave the sides or when the egg mixture is not very loose then place it in the oven and bake for 20 minutes or until the edges turn light brown. You can add grated cheese on top immediately after you remove from oven. Cool completely before serving.
Notes
* To bake in a Muffin Pan: Grease the tray with butter or cooking spray. Place the cup liner or pour the mixture into the cups. Sprinkle cheese and bake for 17-20 mins. It takes less time when baking in the muffin tray. So please check in between.
* You can use any vegetables of your choice – broccoli, mashed potatoes, mushroom, cauliflower, eggplant, tofu, etc
* You can use chopped meat of your choice – chicken, ham, steak, bacon, sausage, etc
* 6 eggs would go on a 10 inch pan. If the vegetables are more, then use a 12 inch pan.
Nutrition Information
Serving size: 150 gms Calories: 113 Fat: 6 gms Carbohydrates: 6 gms Protein: 9 gms Cholesterol: 218 mg

Recipe contributed by M Komatineni

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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