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Summer Omelette Baked With Zucchini And Chives



8 eggs

1 cup of preferred milk

2 green onions

2 small zucchinis

½ cup parsley (chopped)

¼  cup chives (chopped)


canola oil

salt & freshly ground pepper


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.