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🍽️ Baked Fish Omelette with Zucchini and Tomatoes

485 kcal · 30 min · 4 servings

Ingredients

• 400 g plaice fillet (kitchen-ready)
• 200 g zucchini
• salt
• 100 g cherry tomatoes
• 1 garlic clove
• 2 tbsp olive oil
• 8 eggs
• 2 tbsp chopped parsley
• 2 tbsp whipping cream
• pepper (from the mill)
• nutmeg
• 100 g thawed crayfish tails
• 50 grated parmesan
• parsley (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Rinse the sole fish under cold water and pat it dry with a kitchen towel.
3. 3. Cut the fish fillet into small cubes.
4. 4. Wash the zucchini and trim off the ends.
5. 5. Grate the zucchini coarsely.
6. 6. Sprinkle some salt over the grated zucchini and let it sit for five minutes to draw out the moisture.
7. 7. Pat the zucchini dry with a kitchen towel afterwards.
8. 8. Wash the tomatoes and cut them in half.
9. 9. Peel the garlic clove and chop it finely.
10. 10. Heat some olive oil in an ovenproof pan.
11. 11. Sauté the garlic and zucchini briefly in the hot oil.
12. 12. Whisk the eggs in a separate bowl.
13. 13. Mix the eggs with the chopped parsley and cream.
14. 14. Season the egg mixture with salt, pepper, and a pinch of ground nutmeg.
15. 15. Pour half of the egg mixture into the pan over the vegetables.
16. 16. Remove the pan from the heat.
17. 17. Distribute the fish cubes, tomato halves, and crab meat evenly in the pan.
18. 18. Pour the remaining egg mixture over everything.
19. 19. Sprinkle grated Parmesan cheese over the top.
20. 20. Place the pan in the preheated oven and bake the omelette for 15 to 20 minutes.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 5 g