Mozzarella, Tomato and Zucchini Oven Omelette
with Side Salad
Instructions
1 Prep ingredients
Preheat the oven to 200°C/180°C fan. Grate the zucchini (see pro tip) and Parmesan. Halve the cherry tomatoes. Chop half of the chives (reserve the rest for garnish).
2 Combine
Crack the eggs into a large bowl and beat them lightly. Add the grated zucchini, carefully squeezing out all the excess water before adding it. Add the grated Parmesan, chopped chives, measured cream, garlic powder, salt and pepper (see pro tip). Mix well to combine.
3 Transfer
Grease a baking dish with olive oil (or line with baking paper). Pour the zucchini and egg mixture into the dish.
4 Decorate and bake
Squeeze the mozzarella to remove any excess liquid, then dry it with kitchen paper. Tear the mozzarella into pieces and arrange it on top of the omelette. Decorate with the remaining chives and the cherry tomato halves. Bake in the oven for 30 min or until set but juicy (see pro tip).
5 Prep salad
Meanwhile, wash and dry the Romaine lettuce. Tear it into large pieces. In a small bowl, combine the balsamic vinegar, mustard, honey and olive oil. Season with a pinch of salt and pepper. Whisk until combined. Don't dress the salad until ready to serve.
6 Serve
Allow the omelette to rest for 5 min before serving. Garnish with the fresh basil leaves. Toss the lettuce in the dressing. Serve the salad to the side.
Tips for fussy eaters
Serve with crusty bread or as a sandwich filling. This one is even good cold!
Pro tip
Squeeze the grated zucchini carefully to remove all excess water. Season the egg mix well with salt and pepper so that it doesn't taste bland.
Light and pretty dinner!
Cooking Time: 50 min
Cals 560 · Prot 31 · Carbs 27 · Fat 35
Gluten-Free
Ingredients
Omelette
To serve
Side salad
Light and pretty dinner!
Cooking Time: 50 min
Cals 560 · Prot 31 · Carbs 27 · Fat 35
Gluten-Free
Instructions
1 Prep ingredients
Preheat the oven to 200°C/180°C fan. Grate the zucchini (see pro tip) and Parmesan. Halve the cherry tomatoes. Chop half of the chives (reserve the rest for garnish).
2 Combine
Crack the eggs into a large bowl and beat them lightly. Add the grated zucchini, carefully squeezing out all the excess water before adding it. Add the grated Parmesan, chopped chives, measured cream, garlic powder, salt and pepper (see pro tip). Mix well to combine.
3 Transfer
Grease a baking dish with olive oil (or line with baking paper). Pour the zucchini and egg mixture into the dish.
4 Decorate and bake
Squeeze the mozzarella to remove any excess liquid, then dry it with kitchen paper. Tear the mozzarella into pieces and arrange it on top of the omelette. Decorate with the remaining chives and the cherry tomato halves. Bake in the oven for 30 min or until set but juicy (see pro tip).
5 Prep salad
Meanwhile, wash and dry the Romaine lettuce. Tear it into large pieces. In a small bowl, combine the balsamic vinegar, mustard, honey and olive oil. Season with a pinch of salt and pepper. Whisk until combined. Don't dress the salad until ready to serve.
6 Serve
Allow the omelette to rest for 5 min before serving. Garnish with the fresh basil leaves. Toss the lettuce in the dressing. Serve the salad to the side.
Tips for fussy eaters
Serve with crusty bread or as a sandwich filling. This one is even good cold!
Pro tip
Squeeze the grated zucchini carefully to remove all excess water. Season the egg mix well with salt and pepper so that it doesn't taste bland.
Ingredients
Omelette
To serve
Side salad
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