Baked Vegetable Omelette
2 servings
15 minutes
Baked vegetable omelet is an exquisite recipe from French cuisine that combines the tenderness of eggs with the rich flavor of baked vegetables. This dish originated from the traditional omelet but gains new nuances through baking, which reveals the sweetness of peppers and zucchini. Butter and parmesan add richness, while garlic adds a spicy note. The texture is airy yet dense, perfect for a light dinner or late breakfast. Baked vegetable omelet is a versatile dish that can be served as a standalone treat or as part of an elegant French breakfast with a glass of freshly squeezed orange juice. Its nutritional value and refined taste make it a favorite choice among connoisseurs of quality cuisine.
1
Preheat the oven to 230 degrees. Cut the zucchini, peppers, and onion. Place them in a baking dish, drizzle with oil, and sprinkle with salt and pepper. Mix and bake for about 10 minutes. Remove and add chopped garlic, then mix again. Return to the oven for another 10 minutes.
- Zucchini: 1 piece
- Yellow bell pepper: 1 piece
- Shallots: 2 heads
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Garlic: 2 cloves
2
At this time, crack the eggs into a bowl, add milk, cheese, and 0.5 teaspoon of salt. Whisk. Reduce the temperature to 175 degrees.
- Chicken egg: 6 pieces
- Milk: 0.5 glass
- Grated Parmesan cheese: 2 tablespoons
- Salt: 1 teaspoon
3
Heat the butter in a pan and sauté the shallots. Add the roasted vegetables. After a minute, add the egg mixture. Reduce the heat and cook for about 2 minutes without stirring. Then transfer the pan to the oven and keep it for 10-12 minutes.
- Butter: 1 tablespoon
- Shallots: 2 heads
- Chicken egg: 6 pieces
4
Sprinkle a small amount of grated Parmesan on top and wait for the cheese to melt.
- Grated Parmesan cheese: 2 tablespoons