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, then squeeze any excess water from it. Grate the Parmesan. Halve the cherry tomatoes. Chop half of the chives (reserve the rest for garnish).
2 Combine
Crack the eggs into a bowl and whisk them. Add the grated zucchini, 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
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 even tastes good cold!
Pro tip
Season the egg mix well with salt and pepper to stop this one from tasting bland!
Enjoy this light and perfectly pretty supper!
Cooking Time: 50 min
Cals 556 · Prot 33 · Carbs 24 · Fat 35
Gluten-Free
Ingredients
Omelette
To serve
Side salad
Enjoy this light and perfectly pretty supper!
Cooking Time: 50 min
Cals 556 · Prot 33 · Carbs 24 · Fat 35
Gluten-Free
Instructions
1 Prep ingredients
Preheat the oven to 200°C/180°C fan. Grate the zucchini, then squeeze any excess water from it. Grate the Parmesan. Halve the cherry tomatoes. Chop half of the chives (reserve the rest for garnish).
2 Combine
Crack the eggs into a bowl and whisk them. Add the grated zucchini, 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
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 even tastes good cold!
Pro tip
Season the egg mix well with salt and pepper to stop this one from tasting bland!
Ingredients
Omelette
To serve
Side salad
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