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🍽️ Oven Omelette with Zucchini and Bell Pepper

251 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 zucchini
• 1 clove of garlic
• 2 spring onions
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 8 eggs
• 4 tbsp milk
• 1 tsp fresh chopped thyme
• nutmeg (freshly grated)
• basil (for garnishing)
• thyme (for garnishing)
• freshly grated parmesan (for sprinkling)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the vegetables thoroughly and remove any tough parts.
3. 3. Cut the bell pepper into quarters and remove the seeds and white inner walls.
4. 4. Cut the deseeded pepper pieces into thin strips.
5. 5. Grate the zucchini coarsely.
6. 6. Peel the garlic and chop it finely.
7. 7. Rinse the spring onions and cut them into thin rings.
8. 8. Heat some oil in a hot pan.
9. 9. Add the chopped garlic to the pan and sauté until translucent.
10. 10. Add the spring onions, pepper strips, and grated zucchini to the pan.
11. 11. Sauté the vegetables, shaking the pan occasionally.
12. 12. Season the vegetables with salt and pepper.
13. 13. Whisk the eggs with the milk.
14. 14. Stir the freshly chopped thyme into the egg and milk mixture.
15. 15. Season the egg and milk mixture additionally with salt, pepper, and nutmeg.
16. 16. Pour the seasoned egg and milk mixture over the vegetables in the pan.
17. 17. Tilt and rotate the pan slightly to distribute the egg and milk mixture evenly.
18. 18. Let the eggs set until they are slightly firm.
19. 19. Place the pan in the preheated oven.
20. 20. Bake the omelette for 10 to 15 minutes until done.
21. 21. Cut the finished omelette into pieces.
22. 22. Garnish the omelette with fresh basil and thyme.
23. 23. Place the omelette pieces on toasted ciabatta slices.
24. 24. Sprinkle the dish with freshly grated Parmesan cheese.
25. 25. Serve the omelette hot.

Nutrition per serving

• kcal: 251
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 6 g