Baked Vegetable Omelet Recipe

Name: Baked Vegetable Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 bunch scallion, white and green parts chopped; 2 garlic cloves, minced; 1 lb zucchini, diced; kosher salt; fresh ground black pepper; ⅓ cup fresh dill, chopped; 2 tablespoons of fresh mint, chopped; 8 large eggs; 3 tablespoons Greek yogurt; ¼ cup parmesan cheese, freshly grated

Servings: persons

3 tablespoons olive oil
1 bunch scallion, white and green parts chopped
2 garlic cloves, minced
1 lb zucchini, diced
kosher salt
fresh ground black pepper
⅓ cup fresh dill, chopped
2 tablespoons of fresh mint, chopped
8 large eggs
3 tablespoons Greek yogurt
¼ cup parmesan cheese, freshly grated

1
Heat the oven to 400 degrees.
2
Oil a 2 qt baking dish with 1 T of the olive oil.
3
Heat the remaining 2 T oil in a large, heavy skillet over medium heat.
4
Add the scallions and cook, stirring, until tender, about 3 minutes.
5
Add the garlic, stir until fragrant, about 30 seconds, and add the zucchini.
6
Cook, stirring, until tender, about 10 minutes.
7
Season to taste with salt and pepper, and continue to cook until any liquid in the pan has evaporated.
8
Stir in the dill and mint.
9
Remove from the heat.
10
Heat the baking dish in the oven for 5 minutes, while you beat the eggs in a large bowl.
11
Season with 1/2 t salt and freshly ground pepper to taste.
12
Whisk in the yogurt and cheese.
13
Stir in the zucchini mixture.
14
Pour into the heated baking dish and place in the oven.
15
Immediately turn the heat down to 275 degrees.
16
Bake for 30-40 minutes, until set.
17
Serve hot, warm, or at room temperature.

517

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 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 bunch scallion, white and green parts chopped, 2 garlic cloves, minced, 1 lb zucchini, diced, and more.

Yes, Baked Vegetable Omelet 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 Vegetable Omelet

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