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Oven-Baked Vegetable Omelette in Slices
Lunch

Oven-Baked Vegetable Omelette in Slices

Oven-baked omelette with vegetables, cut into slices. Good warm or cold and easy to bring along for lunch or a packed meal.

EverydayLunchÆgVegetarianDanskbaked omelette
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Rate:
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50 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Omelette

    • 6 stk Eggs
    • about 0.8 cup Milk
    • 1 stk Onion
    • 1 stk Bell pepper
    • 3.5 oz Broccoli
    • 3.5 oz Grated cheese
    • 1 tsp Salt
    • ½ tsp Pepper

Instructions

  1. 1

    Prepare the vegetables

    1. Peel and roughly chop the onion.
    2. Cut the bell pepper into smaller pieces.
    3. Break the broccoli into small florets.
    5 min
    KnifeCutting Board
  2. 2

    Mix the egg mixture

    1. Whisk eggs and milk together in a bowl.
    2. Add salt, pepper and grated cheese.
    5 min
    Bowl
  3. 3

    Assemble the omelette

    1. Spread the vegetables in a greased oven-proof dish.
    2. Pour the egg mixture over.
    5 min
  4. 4

    Bake the omelette

    1. Bake the omelette until firm and lightly golden.
    35 min
    180°C
    Oven

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Details

Nutrition

Calories

340kcal

Protein

22g

Fat

24g

Carbs

10g

Serving Size

200g

Dietary

Allergens

ÆgMælk

Serving

Suggestions

  • • Cut the omelette into slices and serve warm or cold.

Drink Pairings

  • • non-alcoholic: Sparkling water with lemon

Side Pairings

  • • Green salad

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.

Tips

Preparation

  • • Cut the vegetables into even sizes for uniform baking.

Cooking

  • • Bake the omelette in the middle of the oven for even heat.

Serving

  • • Also good in a packed lunch the next day.

Variations

Flavor

  • Mild and rounded

Health

  • High-protein lunch

Method

  • Oven-baked omelette

Toppings

  • Fresh herbs or green salad

Author

C

Camilla

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Comments

Author

C

Camilla