Hearty Oven Omelet

Using What You Have in Your Pantry!

What You'll Need

🥔 For the Base

  • 🥔
    3 medium Potatoes, sliced
  • 🍆
    1 Eggplant, sliced
  • 🫒
    2 tbsp Olive oil
  • 🧂
    Salt & Pepper

🥚 For the Omelet

  • 🥚
    6 medium Eggs
  • 🥛
    150ml Light cream (12% fat)
  • 🧂
    1/2 tsp each: Salt, pepper
  • 🌶️
    1/2 tsp each: Sweet paprika, oregano

🌶️ For the Vegetables

  • 🧅
    1 Onion, chopped
  • 🌶️
    1 small Red bell pepper, cubed
  • 🫑
    1 small Green bell pepper, cubed
  • 🧈
    40g Butter + 3 tbsp olive oil
10
Min Prep
60
Min Baking
5
Steps
6
Servings

5-Step Method

1

Prep Base Layer

Season sliced potatoes and eggplant with oil, salt, and pepper. Arrange in 20×30cm baking dish. Bake at 180°C for 20-25 minutes.

2

Sauté Vegetables

Melt butter with olive oil in a pan. Sauté onion and bell peppers for 3-4 minutes until softened.

3

Make Egg Mixture

Beat eggs with cream, salt, pepper, paprika, and oregano until well combined.

4

Layer & Pour

Spread sautéed vegetables over the baked potatoes and eggplant. Pour egg mixture evenly over everything.

5

Bake & Serve

Bake at 180°C for 25-30 minutes until lightly golden. Let rest 5 minutes before cutting and serving hot.

Estimated Nutritional Breakdown

Per serving estimate. This hearty omelet provides high-quality protein from eggs and cream, complex carbohydrates from potatoes and vegetables, plus healthy fats.