Baked Veggie Omelette

page_title: “Baked Omelette”
recipe_category: “Beef”
recipe_name: “Baked Omelette”
recipe_heading: “Break some eggs”
recipe_source: “Ian Harter”
img_path: “”
img_alt: “”
difficulty: “Easy”
cooking_time_minutes: 45
Onion (medium-sized): 1
Carrot (larg: 1
Garlic: 1 clove
Eggs (large): 6 - 8
Mushrooms: 4
Broccoli: 3 florets
Potato (medium-sized): 2
Tarragon (dried) : 1 tbsp
Salt & Pepper to taste:


  • Preheat oven to 190 degrees

  • Par-boil potatoes and slice to about 1cm thick when cooked

  • Beat eggs and add a pinch of salt and and a generous amount of ground pepper

  • Grate onion, garlic and carrot

  • Slice broccoli thinly

  • Slice mushrooms

  • Use a shallow casserole dish and grease it with butter or margarine.

  • Add layers of each vegetable to the dish - it doesn’t matter which order but make sure the tarragon is sandwiched somehere in the middle layers

  • Pour beaten eggs over the vegetables and shake the dish gently to make sure all vegetables have a coating of egg

  • When oven has reached 190 degrees, put dish on the middle shelf

  • Set timer for 35 mins - if you use more eggs it may take longer to cook

  • When fully cooked, serve with crusty bread

    Any quick-cooking vegetables are suitable for this dish,so feel free to experiment with whatever you have to hand, eg tomato, courgette, peppers, spinach, green beans. It is also nice with pre-cooked vegetarian sausage.