Nothing compares to a tasty omelette for breakfast. This time I preferred to make an oven baked omelette, full of colors and flavors.
Oven baked omelette it’s perfect for those who don’t have much time to cook in the morning, it is a quick recipe to make, with ingredients available to anyone. It can be prepared in the evening and the next day you have your breakfast assured. In addition, if you make it in a larger quantity, you can keep it for two days in the refrigerator.
If I think better, I could call it “leftovers omelette”, or ”what’s in your frigde omelette”. Basically, you can prepare it with what vegetables you have in your fridge and you don’t have to use all of the ingredients that I used. It is very versatile recipe and you can play with it according to your preferences.
1 cup of green peas (my cup has 300 ml.)
50 ml. milk
2 kapia peppers
a handful of olives without pips (or to taste)
100 gr. feta cheese (or to taste)
a bit of olive oil
Boil the green peas for 7-8 minutes.
Cut the spring onions,the zucchini and the kapia peppers into smaller chunks. Put some olive oil in a pan and saute the vegetables for a few minutes until they become soft, stirring occasionally. Cut the olives into rings.
In a large bowl beat eggs with 50 ml. milk, add all the vegetables (green peas, spring onions, zucchini, kapia peppers and olives), then add some feta cheese. Mix well. Season with pepper and salt (I added just a pinch of salt because the feta cheese was quite salty).
Brush with a little olive oil a heat-resistant tray (ex: yena/pyrex tray) and pour the whole composition into it. Put the tray into the preheated oven at 180° C for 25 minutes.
Tip: Allow to cool before cutting!