Baked Spring Vegetable Omelet with Goat Cheese and Mint Recipe

Name: Baked Spring Vegetable Omelet with Goat Cheese and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for greasing; 3/4 pound asparagus, cut into 1-inch pieces; 1 medium white onion, thinly sliced; 2 zucchini, thinly sliced; Kosher salt; Pepper; 3/4 cup thawed frozen peas; 8 ounces goat cheese, crumbled; 2 tablespoons chopped mint; 12 large eggs

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 pound asparagus, cut into 1-inch pieces
1 medium white onion, thinly sliced
2 zucchini, thinly sliced
Kosher salt
Pepper
3/4 cup thawed frozen peas
8 ounces goat cheese, crumbled
2 tablespoons chopped mint
12 large eggs

1
Preheat the oven to 350.
2
Coat a 2 1/2-quart baking dish with olive oil.
3
In a medium saucepan of salted boiling water, blanch the asparagus until crisp-tender, about 2 minutes.
4
Drain and cool under cold running water; drain well.
5
Meanwhile, in a large skillet, heat the 2 tablespoons of oil.
6
Add the onion and zucchini and season with salt and pepper.
7
Cook over moderate heat, stirring, until softened, 8 to 10 minutes.
8
Stir in the peas and asparagus until heated through.
9
Transfer the vegetables to a paper towel-lined plate to drain and let cool slightly.
10
Spread the vegetables in the prepared baking dish.
11
Scatter the goat cheese and mint on top.
12
In a bowl, beat the eggs until light and fluffy, about 3 minutes.
13
Pour the eggs over the vegetables and bake for 40 to 45 minutes, until golden and set.
14
Let cool for 30 minutes, then serve warm or at room temperature.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for greasing, 3/4 pound asparagus, cut into 1-inch pieces, 1 medium white onion, thinly sliced, 2 zucchini, thinly sliced, and more.

Yes, Baked Spring Vegetable Omelet with Goat Cheese and Mint falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spring Vegetable Omelet with Goat Cheese and Mint

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