It is no secret that we are big believers in having hearty breakfasts. Our weekend breakfasts tend to be special because we have some time and willingness to put effort into cooking something for a happy day ahead. We were particularly excited to make this omelette because it is quite different from the traditional pan-fried/cooked egg recipes. It looks dreamy with the cloudy, egg white foam, baked to a beautiful golden color.
To empty our vegetable rack, we used zucchini, onion, and cherry tomatoes. However, the filling can be altered in many ways for sure! While this omelette may look delicate and pretty, it is one solid breakfast dish.
If you cook this, don’t forget to let us know how it turned out.
- Eggs (yolks and whites separated)- 3
- Zucchini (halved and thinly sliced)- 1/2 cup
- Cherry tomatoes (halved)- 5-6
- Onion (halved and thinly sliced)- 1/2 cup
- Salt to taste
- Black pepper to taste
- Crushed garlic- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Red chilli flakes- 1/2 tsp
- Olive oil- 1 tbsp
- Dried herbs
- Preheat oven to 140°C.
- In a medium bowl, combine zucchini, cherry tomatoes, onion, salt, black pepper, crush garlic (we used dried garlic, but you can use a garlic clove), cumin seeds, red chilli flakes, and olive oil. Toss everything until well combined.
- Fry everything over medium heat until the vegetables have softened.
- In a large bowl, whisk egg whites until stiff peaks form.
- In another small bowl, whisk egg yolks.
- Spoon vegetables equally into two ramekins. Pour egg yolks (equally) over the vegetables. Lastly, gently spoon the egg whites over everything. Don’t worry if the egg whites stand tall over the mixture. It won’t fall. Sprinkle some dried herbs.
- Bake for 16-18 minutes until the egg whites are golden.