Courgette and tomato oven baked omelette

L’omelette, the omelet, is the quintessential home food; everyone can make an omelette. It’s also a very common dish in most parts of the world: in Italy (frittata), in Spain (tortilla), in India (masala omelette), in Greece (omeleta), and even in Japan (tamagoyaki), just to name a few. Though they are thousands of different versions, to which you can add vegetables, meat, fish, herbs, spices, you can also make it sweet with sugar and fruits, you can obtain different texture, either fluffy or drier, thick or thin, an omelette is usually made of beaten eggs cooked in a frying pan.

Cheap and easy to make in theory, right?

Cheap usually, yes. Aside from the Zillion Dollar Lobster Frittata featured in the menu of a New York hotel which will cost you, ehm, $1.000. No, there is no gold or diamonds in it, but it is packed with lobster and caviar. And I will stop writing about it immediately because it really pains me when lobsters are involved (yes – long story short -, lobster is my animal spirit).

Easy to make, no?

Well, the beating part is pretty easy. However the cooking time can be tricky, depending on the skillet, the heat you use and the quantity of butter or oil you use, but even there, the difficulty is still manageable. That being saying, I’ve always wanted to try an omelette baked in oven…

Positive: Just because it is baked in oven it looks so pretty, and most of all you don’t have to watch cooking time! Very light and fluffy. Zucchini were still slightly crunchy but cooked enough.

Negative: For my first oven-baked omelette I was quite surprised with the consistency… it seemed steamed! Almost too healthy!


Ingredients for 2-3:

  • 3 eggs
  • 1 zucchini
  • 4 cherry tomatoes

In your pantry:

  • herbs of your choice
  • salt, pepper
  • olive oil

Recipe:

Wash vegetables. Cut cherry tomatoes (or tomatoes) into thin slices. Cut zucchini lengthwise then cut thin slices.

In a bowl, beat eggs with a fork. Add salt, pepper, herbs (I used marjoram) and the vegetables.

Grease a small baking pan (mine is 12×18) with oil and pour the mixture.

Bake in preheated oven for 20 minutes to 180°C.

oven-baked-omelettezucchini-oven-baked-omeletzucchini-oven-baked-omelettezucchini-and-tomatoes-baked-omelette


My advice: Like I said in the description, very good but almost too healthy! It’s OK, I wanted to try a very simple version. Next time I will definitely add cheese. :)

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s