Baked Vegetable Omelette
A major advantage of a baked omelette is that you may have lunch ready for all the family at the same time, and if you have leftovers the next day, put them to a crusty bread roll. This delectable baked omelette is loaded with protein, vegetables, and cheese. Gluten-free, low-carb, keto-friendly.
Yield: 4
Materials
- 2 Small Zucchini diced
- 2-3 Tomatoes diced without pulp
- 1/2 Carrot shredded
- 200 g 3/4 Cup Cottage Cheese
- 8 Eggs
- 100 g/3.5oz Shredded Montasio Fontina or Cheddar Cheese
- Salt & Pepper
- Fresh chopped Parsley for garnish
Instructions
- Preheat oven to 180C/350F.
- Butter grease a 28cm pie dish.
- In a large bowl lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper and add all the veggies. Mix through and pour into your prepared pie dish. Scatter shredded cheese on top and season with freshly ground pepper.
- Bake in oven for 45 minutes until puffed and golden.
- Enjoy with just a crispy side salad, french fries or both!