Mozzarella, Tomato and Zucchini Oven Omelette

with Side Salad

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low-carb
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Instructions

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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). 

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2 Combine

Crack the eggs into a bowl and whisk them. Add the grated zucchiniParmesan, chopped chives, measured cream, garlic powder, salt and pepper (see pro tip). Mix well to combine.

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3 Transfer

Grease a baking dish with olive oil (or line with baking paper). Pour the zucchini and egg mixture into the dish.

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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).

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5 Prep salad

Meanwhile, wash and dry the Romaine lettuce. Tear it into large pieces. In a small bowl, combine the balsamic vinegarmustardhoney and olive oil. Season with a pinch of salt and pepper. Whisk until combined. Don't dress the salad until ready to serve.

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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 747 · Prot 42 · Carbs 24 · Fat 50

Gluten-Free

Ingredients

Number of people

Omelette

Large zucchini 0.5 Pieces
Parmesan 30 Grams
Cherry tomatoes 150 Grams
Fresh chives 15 Grams
Eggs 6 Pieces
Cooking cream 200 ML
Garlic powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Mozzarella ball 125 Grams

To serve

Fresh basil 15 Grams

Side salad

Romaine lettuce 200 Grams
White balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 20 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Enjoy this light and perfectly pretty supper!

Cooking Time: 50 min

Cals 747 · Prot 42 · Carbs 24 · Fat 50

Gluten-Free

Instructions

photo

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). 

photo

2 Combine

Crack the eggs into a bowl and whisk them. Add the grated zucchiniParmesan, chopped chives, measured cream, garlic powder, salt and pepper (see pro tip). Mix well to combine.

photo

3 Transfer

Grease a baking dish with olive oil (or line with baking paper). Pour the zucchini and egg mixture into the dish.

photo

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).

photo

5 Prep salad

Meanwhile, wash and dry the Romaine lettuce. Tear it into large pieces. In a small bowl, combine the balsamic vinegarmustardhoney and olive oil. Season with a pinch of salt and pepper. Whisk until combined. Don't dress the salad until ready to serve.

photo

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

Number of people

Omelette

Large zucchini 0.5 Pieces
Parmesan 30 Grams
Cherry tomatoes 150 Grams
Fresh chives 15 Grams
Eggs 6 Pieces
Cooking cream 200 ML
Garlic powder 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 1 Tbsp
Mozzarella ball 125 Grams

To serve

Fresh basil 15 Grams

Side salad

Romaine lettuce 200 Grams
White balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 20 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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