Oven Baked Omelette

This is a fantastically easy and tasty omelette recipe and you can throw all sorts of stuff into it!

Here’s how I made it, you will need:
6 eggs
½ courgette
1 red pepper
handful of broccoli
small bunch of spring onions
handful of mushrooms
handful of cherry tomatoes, cut into halves
handful of olives, chopped in half
3 tbsp finely chopped mixed fresh or dried herbs (I used chives, thyme, parley and sage)
3 tbsp ground almonds
2 tbsp olive oil
salt and freshly ground black pepper

How to make it:
Preheat your oven to 180C.
I would recommend lining your oven  tray with greaseproof paper as the eggs stick to the pan even if it’s been oiled!
Chop all the vegetable, except the cherry tomatoes, into small pieces.
Break the eggs into a bowl and add the ground almonds.  Whisk thoroughly (I used an electric handheld mixer).
Add the herbs, vegetables, olive oil and olives and mix by hand.  Add the cherry tomatoes last as they’ll get destroyed if you mix them too hard!
Pour into your baking tray.  Sprinkle with salt and pepper.
Bake for about 15 minutes or until the edges are turning brown.

If you are eating dairy, try sprinkling with parmesan before baking, although it’s just as tasty without.

A yummy and filling breakfast or light dinner!  Also great if you have vegetarian friends visiting.


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