Baked vegetable omelette recipe

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A baked vegetable omelette made to an italian recipe.

Baked vegetable omelette
(Image credit: Alamy)
  • Vegetarian
Serves4
SkillEasy
Preparation Time20 mins
Cooking Time25 mins
Total Time45 mins

This baked vegetable omelette is perfect for the family as it's easy to customise with everyone's favourite vegetables. This is a quick, easy and very healthy way to cook an omelette for those beginners out there. You can chuck in whatever veg you have leftover in the fridge, making this a great family meal to prepare in a hurry.

Ingredients

  • 50g/1 3/4oz butter, plus extra for greasing
  • 2 tablespoons extra virgin olive oil
  • 300g/10 1/2oz spinach, roughly chopped
  • 150g/5 1/2oz fresh or frozen peas
  • 6 eggs
  • 100g/3 1/2oz hard mozzarella, finely chopped
  • 50g/1 3/4oz mortadella, cubed
  • Salt and pepper

WEIGHT CONVERTER

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Method

  1. Pre-heat the oven at 180C/350F/Gas 4.
  2. Heat the butter and olive oil in a frying pan and add the spinach. Cook at a medium heat for about 2-3 mins until it has softened.
  3. Add the peas and a couple of tablespoons of water, cover with a lid and continue to cook on a low heat for a further 5 mins until the peas have softened, too.
  4. Remove from the heat and leave to cool slightly.
  5. In a bowl, beat the eggs with some salt and pepper, stir in the mozzarella, mortadella and the cooled vegetables.
  6. Lightly grease an ovenproof dish (approx. 22cm/81/2in diameter) with some butter, pour in the mixture and bake in the pre-heated oven for about 20-25 mins until the omelette has set and is golden.
  7. Remove from the oven, leave for a minute, then serve hot or cold.
Top Tip for making Baked vegetable omelette

If you really want to splash out, try adding escarole instead of spinach for a more mellow flavour.