Sometimes we look in the fridge and wonder what to eat and then we see some eggs and vegetables. And that’s how the brainstorming and combination storm begins. So what’s better than an omelette with vegetables that are on the verge of going bad? With this recipe, in addition to being a great meal, we also get into the spirit of the No Food Waste philosophy. In madame courgette’s fridge we found the following ingredients:
But what is the easiest and quickest recipe? Of course the oven omelette! But why choose the oven omelette and not the one made in the pan?
Oven-baked omelette is healthier than fried as the ingredients are cooked-boiled. In contrast, in a fried omelette, the ingredients are fried in a large amount of oil. Oven-baked omelette is also juicier and more filling.
For 4 servings of baked omelettes:
- 2 zucchini
- 1 large onion (or 2 medium)
- 5 organic eggs
- 1 small eggplant (about 15 stalks)
- 1 bell pepper (we used yellow)
- 1 tomato (alternatively you can use 10 cherry tomatoes)
- 1 tablespoon of olive oil
- salt and pepper
Preheat the oven to 200oC.
Cut the vegetables into cubes and place them on a baking tray.
Place the baking tray in a preheated oven and bake at 180°C until all the vegetables are tender.
In a bowl, add the eggs, olive oil, salt and pepper and mix until they form a smooth mixture.
Remove the pan and add the egg mixture. Mix all the ingredients well and return the baking pan to the oven.
Bake for about 20-25 minutes.
- If you want a fluffier omelette you can add about 100 ml of milk of your choice (non-fat, low-fat, almond, soy, pea, etc.) to the bowl of eggs.
- If you don’t want to use the parsley stems you can dry them or boil them in water. Parsley broth helps with digestion and cleansing the kidneys.