Baked Vegetable Omelet

Submitted by Valeria

"This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand)."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 medium carrots (about 1/2 pound)
• 1 medium zucchini
• 4 eggs
• 1 cup shredded cheddar cheese
• 1⁄4 cup minced parsley
• 2 tablespoons chopped shallots
• 1⁄4 cup whole wheat flour
• 2 tablespoons wheat germ
• 1⁄2 teaspoon salt
• pepper, to taste
• 1 tablespoon butter or 1 tablespoon margarine

directions

1. Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
2. In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
3. Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
4. Let cool 5 minutes before cutting. This dish is best served warm, not hot.

Reviews

[Andrea in AK]

This was a good filling breakfast. I really liked the texture and taste from the whole wheat flour. I think I'll try this with different combinations of vegetables too.