Baked Vegetable Omelette

🌿🍅🧀🥬🥚🥘🌿

A baked vegetable omelette offers the convenience of serving a wholesome lunch for the entire family simultaneously. Any leftovers can be easily repurposed into a delicious sandwich the next day. This savory dish is loaded with protein, fresh vegetables, and cheese, making it gluten-free, low-carb, and keto-friendly.

Recipe

Serves 4

Ingredients:

• 2 small zucchinis, diced
• 2-3 tomatoes, diced and deseeded
• 1/2 carrot, shredded
• 200g (3/4 cup) cottage cheese
• 8 eggs
• 100g (3.5oz) shredded Montasio, Fontina, or Cheddar cheese
• Salt and pepper to taste
• Freshly chopped parsley for garnish

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Grease a 28cm pie dish with butter.
3. In a large bowl, lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper, and add the diced vegetables.
4. Pour the mixture into the prepared pie dish. Sprinkle the shredded cheese on top and add a touch of freshly ground pepper.
5. Bake for 45 minutes, or until the omelette is puffed and golden.
6. Serve with a crispy side salad, French fries, or both.

Enjoy this versatile and nutritious meal! 😊