Baked omeletteReviewed by our expert panel
(at time of publication)
- 2 spring onions
- 1 can (420g) cannellini beans, drained, rinsed
- 3 cups frozen vegetables (corn, cauliflower, peas, broccoli, carrots or a mix of the above), thawed, drained
- 8 large eggs
- 200ml trim milk
1 Preheat oven to 180°C. Line a shallow, square or round oven dish (about 20cm in diameter) with baking paper. Wash and chop spring onions. Spread spring onions, beans and vegetables onto the paper in prepared baking dish.
2 Break eggs into a large bowl. Beat with a fork until egg whites and yolks combine. Add milk and stir.
3 Pour egg mixture over vegetables in baking dish. Bake for 40 minutes until set and golden brown on top.
Slices of sourdough or wholegrain bread.
- Chop in 2 slices of pre-packed ham.
- If you’re not a fan of spring onions, use a small capsicum instead.
- Not keen on capsicum either? Add 1 teaspoon dried oregano or rosemary instead.
- No cannellini beans? Butter beans or red kidney beans work just as well. Donít use baked beans, though, because they will make the omelette mushy.
- Instead of beans, you can use last nightís leftover meat cut in strips (chicken, lamb, beef and pork all work well).
- If there are some leftover roasted or boiled potatoes from last night, dice them and add them onto the vegetable layer.
- Do you like weird things like sesame seeds or sunflower seeds? Sprinkle them on top of the omelette before baking.
- Warning: The oven dish will be hot when cooked. Use oven mitts or ask an adult for help.
- Do a test to see if the omelette is cooked: stick a fork into the middle and if it comes out dry, take out the dish from the oven, otherwise cook for 5 more minutes.
- This dish keeps well in the fridge for up to 2 days.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 8g
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