Baked Vegetable Omelet
- 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
- Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
- In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
- 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.
- Let cool 5 minutes before cutting. This dish is best served warm, not hot.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.