Baked Vegetable Omelette

Baked Vegetable Omelette

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Servings: 4
Calories: 545


  • 2 young tender globe artichokes or 4-6 artichoke bottoms
  • 2 courgettes
  • 2 oz ceps boletus edulis or cultivated closed cap mushrooms
  • 8 oz spinach or Swiss chard leaves
  • 1 lettuce
  • 1 red pepper
  • 1 small clove garlic peeled
  • 6 eggs
  • 3 1/2 oz curd cheese
  • 4 tbsp grated hard cheese
  • 3 tbsp chopped fresh marjoram
  • 2 tbsp light olive oil
  • 1 oz butter
  • 3 oz fine dry breadcrumbs
  • salt and pepper


  • Preheat the oven to 230°F (150°C) mark 2. Prepare all the vegetables, cutting the artichokes into quarters, then into lengthwise slices. . Slice the courgettes into thin rounds. Slice the mushrooms about 1/4 in (1/2 cm) thick.
  • Shred the spinach or Swiss chard and the lettuce into a chiffonade. Cut the pepper into very thin strips. Heat the butter and oil gently in a large, deep, non-stick frying pan and cook the artichokes, courgettes, spinach or Swiss chard, lettuce and garlic over a low heat for 10 minutes, stirring now and then.
  • Add the peppers and the mushrooms and continue cooking gently for a further 5 minutes. Season with a little salt and some freshly ground pepper. Beat the eggs lightly in a large bowl with a pinch of salt and pepper; beat in the curd cheese, hard cheese and the marjoram.
  • Lightly oil a large, round pie dish, or grease with butter; sprinkle with breadcrumbs, tipping out any excess. Stir the tender, crisp vegetables into the egg and cheese mixture and transfer to the pie dish.
  • Sprinkle the surface with more breadcrumbs and bake in the oven for 20 minutes, or until the mixture has set.
Calories: 545 kcal
Carbohydrates: 35 g
Protein: 28 g
Fat: 34g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 303 mg
Sodium: 682 mg
Potassium: 1282 mg
Fiber: 10 g
Sugar: 9 g
Vitamin A: 7934 IU
Vitamin C: 84 mg
Calcium: 521 mg
Iron: 7 mg
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