Hi, friends! A little carrot, zucchini, broccoli, and a handful of herbs make an easy oven omelet. My grandmother’s way of using what was in the refrigerator still works beautifully. The trick is to remove excess vegetable moisture before adding it to the eggs.
- Prep
- 15 minutes
- Cook or chill
- 25–35 minutes
- Yield
- 6 servings
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Omelet
- 8 eggs
- ¼ cup milk (60 ml)
- 1 small carrot, grated
- ½ zucchini, grated and squeezed dry
- ½ cup cooked chopped broccoli
- 1 tomato, seeded and diced
- ½ onion, chopped
- ½ cup shredded mozzarella
- 2 tablespoons grated Parmesan
- Salt, pepper, and herbs to taste
- Olive oil for the baking dish
How to make it
- Preheat to 400°F (200°C). Grease a 17 × 25 cm baking dish, about 7 × 10 inches. Let any cooked vegetables cool slightly.
- Briefly saute the onion and zucchini, or squeeze the raw zucchini well. Let become lukewarm.
- Whisk the eggs, milk, salt, pepper, and herbs just to combine, without making a thick layer of foam.
- Fold in the carrot, zucchini, broccoli, tomato, and half the cheeses.
- Pour into the dish and scatter the remaining cheese on top. Bake for 25–35 minutes, until set in the center with no liquid egg. Check for 160°F in this egg dish.
- Rest for 5 minutes before slicing.
Small details that help
Thawed frozen vegetables need draining and drying. Too much foam can make the eggs puff and collapse; gentle mixing is enough. A shallow dish cooks faster than a deep one, so use both the center’s appearance and a thermometer rather than browning alone.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Can I change the vegetables?
Yes. Keep a similar total amount and remove extra moisture before mixing.
Why is there water at the bottom?
Zucchini, tomato, or frozen vegetables may have carried excess water into the dish.
How do I reheat it?
Refrigerate promptly and reheat leftovers to 165°F.