Oven baked omelettes are not only a perfect make- ahead dish, they are also great if you are preparing breakfast or brunch for a lot of people. You can either use a bigger baking tin and make a large omelette or a muffin tin, to make mini ones. When preparing the omelette I usually count 2-3 eggs per person. Feel free to use whatever veggies you like or try adding some bacon or creme fraiche instead of feta.


(1 serving)

3 eggs

1/2 zucchini

2-3 cherry tomatos

1/2 red bell pepper

50 ml milk

40g feta cheese

salt pepper to taste


Preheat the oven to 170 degrees C.

Crack the eggs into a medium mixing bowl. Use a fork to beat the eggs, stir in the milk.

Cut the vegetables and feta cheese into fine pieces and add to the mixing bowl. Season everything with salt and pepper.

Line a small (roughly 12cm diameter) baking tin with parchment paper or use cooking oil. Pour the mixture into the tin and bake for 25- 30 minutes until the omelette is set. Serve with two slices of toasted whole grain bread. Enjoy!

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