Baked Zucchini and Spinach Omelet
Easy
35 min
140 kcal
4 servings
MACROS
per servingWant to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!
A healthy and delicious oven-baked omelet, rich in protein and fresh vegetables. An excellent choice for diets and low-carb meal lovers.
Are you looking for a healthy, filling breakfast or lunch that is diet-friendly? Baked Zucchini and Spinach Omelet is the perfect choice for you. In this dish, we combine fresh green ingredients like spinach, zucchini, mint, and dill to provide a low-carb meal rich in protein and vitamins. Preparing this Baked Zucchini and Spinach Omelet in the oven instead of deep-frying makes it light on the stomach and suitable for all types of diets, including Keto and Low Carb.
One of the biggest challenges in the kitchen is consuming leafy greens and herbs before they wilt. This recipe is the magic solution to empty your fridge smartly and without waste! Thanks to the eggs that bind all the ingredients together, you will get a firm and rich texture, while fresh mint and dill add an irresistible refreshing Mediterranean flavor. When cooking Baked Zucchini and Spinach Omelet, make sure to squeeze the grated zucchini well to remove excess liquid, ensuring a firm omelet that isn't soggy inside.
You can enjoy this omelet warm straight from the oven, or even cold the next day, making it perfect for meal prep to take to work or the gym. This meal is completely gluten-free and provides sustainable energy throughout the day thanks to the healthy fats in olive oil and eggs. For a complete meal, serve it with a fresh side salad or a little yogurt as a dip. Try it today and enjoy a meal full of benefits and great taste!
Ingredients
- 300 g Zucchini (2 medium)
- 100 g Fresh Spinach (about 3 cups chopped)
- 6 count Eggs
- 30 g Spring Onions (2 stalks chopped)
- 10 g Fresh Mint (1/4 cup chopped)
- 10 g Fresh Dill (1/4 cup chopped)
- 1 tbsp Olive Oil
- 1 tsp Baking Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 10 oz Zucchini (2 medium)
- 3.5 oz Fresh Spinach (about 3 cups chopped)
- 6 count Eggs
- 1 oz Spring Onions (2 stalks chopped)
- 0.3 oz Fresh Mint (1/4 cup chopped)
- 0.3 oz Fresh Dill (1/4 cup chopped)
- 1 tbsp Olive Oil
- 1 tsp Baking Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2Grate the zucchini and place it in a colander with a pinch of salt for 5 minutes, then squeeze it well with your hands to remove all excess water.
- 3In a large bowl, whisk the eggs with olive oil, baking powder, the remaining salt, and black pepper.
- 4Add the squeezed zucchini, spinach, spring onions, mint, and dill to the egg mixture and stir well until combined.
- 5Pour the mixture into a baking pan lined with parchment paper to prevent sticking.
- 6Bake the omelet in the oven for 25 to 30 minutes, or until set and slightly golden on top.
- 7Let it cool slightly before cutting into squares and serving.
Chef's Tips
- •Squeezing the zucchini well is the secret to success to prevent the omelet from becoming watery.
- •You can add a bit of grated halloumi or feta cheese if you want to increase flavor and richness.
More recipes you might like
Recipe By
Kitchen Buddy Chef