Baked omelette with vegetables
Frittata al forno con verdure
Vegetarian dish
Soft baked omelette with bell peppers, zucchini And cherry tomatoes: no flipping, perfect result every time.
The baked omelette eliminates the main problem of the omelette in skillet: the dreaded flip. In the oven, it cooks evenly and puffs up slightly, becoming as soft as a quiche without the dough. With seasonal vegetables, it's a main course Complete and versatile: excellent hot, warm, or cold in a sandwich. It can be prepared in advance and stored in the refrigerator for 2 days. The low-temperature oven technique (170-(356°F) 180°C) is the key to the soft texture.
Instructions
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3 steps · natural Italian voice
Sauté the vegetables
7 minIn one skillet with oil, sauté the zucchini he bell peppers for 5-7 minutes until soft. Add the cherry tomatoes and cook for 2 minutes. SaltLet it cool.
Prepare the mixture
Beat the eggs with the milk, the Parmigiano Reggiano, salt, pepper, and fresh herbs. Add the sautéed vegetables and stir.
Bake in the oven
25 minPour into a baking pan greased (22-(9.45 in) 24 cm). Bake at 175°C (347°F) for 22-25 minutes until puffed and golden. Let cool for 5 minutes before cutting.
Chef's Tips
The vegetables should be sautéed and cooled before adding the eggs: raw eggs would cook on contact. The milk in the omelette makes it fluffier. It's excellent cold the next day in a sandwich.
Ingredients
- 6 eggs
- 1 zucchini into rounds
- 1 bell pepper diced red
- (5.29 oz) 150 g of cherry tomatoes in the middle
- (1.76 oz) 50 g of Parmigiano Reggiano grated
- (2.03 fl oz) 60 ml milk
- Extra virgin olive oil
- Salt, pepper, fresh herbs
- Crumbled feta (richer version)
- Garlic
⚠️ Automatic ingredient-based detection. Always check product labels.
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