Food Pharmacy, Recipes
Published:
July 6, 2020
July 6, 2020
Summer Omelette Baked With Zucchini And Chives
We love quick recipes during the summer. Like this summer omelette with zucchini and chives. After letting the zucchini sweat quickly with the onion in an ovenproof frying pan, the effort is minimal – you just mix the eggs with salt, pepper, milk and fresh herbs, pour the egg mixture into the pan and place it in the oven.
If you feel like it then you can also crumble some feta cheese over it too. You could even fry some small asparagus to serve with it or make a side salad?
Perhaps this picture will get you in the mood for making it?
Regardless of how much energy you feel you have at the moment, we suggest you try this no effort summer omelette with zucchini and chives ASAP.
PrintSummer Omelette Baked With Zucchini And Chives
- Servings : 4 1x
Scale
Ingredients
8 eggs
1 cup of preferred milk
2 green onions
2 small zucchinis
½ cup parsley (chopped)
¼ cup chives (chopped)
feta
canola oil
salt & freshly ground pepper
Instructions
Heat the oven to 200C/400F. Slice the onion and zucchini and fry in canola oil in an ovenproof frying pan until the onion is softened. Whisk the eggs together with milk, herbs, salt and pepper. Pour the egg mixture into the frying pan and stir.
Sprinkle with feta cheese if you are in the mood and bake in the oven for about 10 minutes. Remove when the omelet solidifies. Serve with salad.
We are often asked how to continue being nutrient hunters during the summer…
Here are a few good summer lunches we’ve recently published:
Our summer bowl that whisks you to the Mediterranean, find it here
Green chickpea pizza with basil oil and lemon, recipe here
