Baked vegetable omelet squares

Name: Baked vegetable omelet squares
Ingredients: 6 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 200 ml milk; 40 g grated cheese; 2 green onions; 6 small mushrooms from a jar; 200 g red beans from a jar; 150 g peas from a jar; 100 g canned corn; 10 g grated cheese

Appetizers - Baked vegetable omelet squares by Malina L. - Recipia

Baked vegetable omelet squares: the omelet is baked at 180°C until golden and cut after cooling. Eggs, mushrooms and vegetables come together in a firm omelet, easy to pack in a picnic container. I leave the mushrooms halved, not smaller. Prep: 15 minutes. Cook: 40-45 minutes. Rest: 30 minutes. Total time: 85-90 minutes. Serves: 6. Approximately 200 kcal and 15 g protein per serving.

Ingredients

6 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
200 ml milk
40 g grated cheese
2 green onions
6 small mushrooms from a jar
200 g red beans from a jar
150 g peas from a jar
100 g canned corn
10 g grated cheese

Preparation

1. Cut the green onions into small cubes and halve the mushrooms. Rinse the peas, corn and red beans, then drain them well. 2. Beat the 6 eggs with 1 teaspoon salt and 1/2 teaspoon ground pepper. Stir in the milk and 40 g grated cheese. 3. Mix the drained vegetables in a bowl. 4. Line a baking pan about 20 × 25 cm with parchment paper. Spread the vegetables in an even layer, pour the egg mixture over them and sprinkle with another 10 g grated cheese. 5. Bake in a preheated oven at 180°C for 40-45 minutes, until golden on top. 6. Let it come to room temperature, about 30 minutes, then cut into cubes.

Notes

For a lactose-free version, use 200 ml milk and 50 g lactose-free cheese; keep the eggs, and note that regular cheese contains dairy. Store in the fridge for up to 3 days in a sealed container. After rinsing, drain the vegetables from the jar well; any liquid left behind can make the middle too soft. A pan about 20 × 25 cm keeps the layer the right thickness, while a wider one shortens the baking time. Cut the cubes small and serve them alongside a green salad.

Frequently asked questions

Can I use frozen peas instead of peas from a jar?

Yes, use 150 g thawed and drained peas before mixing them with the other vegetables.

Can I use fresh mushrooms?

Yes, replace the 6 mushrooms from the jar with 100 g fresh button mushrooms. Brown them in a dry pan for 5 minutes, until they no longer release liquid, then add them to the vegetables.

Can I swap canned corn for frozen corn?

Yes, use 100 g frozen corn kernels, thawed and well drained before baking.