Baked Veggie Omelette​

Adapted from Sweet Peas and Saffron

Serves: 4

Ingredients:

• 6 large eggs
• ¼ cup milk
• ½ cup chopped veggies
• ⅓ cup shredded cheese
• A pinch of salt
• A pinch of black pepper

Directions:

1. Preheat the oven to 190°C (~375°F).
2. Line an 8 inch by 8 inch pan with parchment paper. You can coat the pan with a bit of oil before adding the parchment paper to get it to stick better.
3. In a large bowl, add eggs, milk, salt and pepper and mix well.
4. Pour the egg mixture into the pan and add in the chopped veggies and shredded cheese.
5. Place the tray in the oven and bake for 20 minutes, or until the egg is firm.

Notes:

Store omelette in the fridge for up to 4 days, or freeze them for up to 3 months. If freezing, thaw in the fridge then heat up in the microwave before enjoying.