Close-up of a golden, fluffy oven omelet packed with fresh garden vegetables, including spinach, onions, tomatoes, zucchini, and oregano.

Garden Fresh Oven Omelet (for Two)

/ Breakfast, Entree, Recipes / By

Garden Fresh Oven Omelet for Two

Ingredients:

1 cup fresh spinach

½ cup fresh diced zucchini

½ cup fresh cherry tomatoes cut in half

¼ cup thinly sliced red or yellow onion

6 large eggs

½ cup milk

1 tsp Himalayan salt

½ tsp freshly ground pepper

3 sprigs fresh oregano, leaves removed and chopped if large

  1.  

Directions:

  1. Preheat oven to 350°.
  2. In a glass loaf pan, layer spinach, zucchini, cherry tomatoes, and onion.
  3. In a separate bowl, whisk eggs, milk, salt, pepper, and oregano leaves.
  4. Pour egg mixture over vegetables.
  5. Cook in prepared oven for 35-45 minutes or until center is set.
  6. Rest 5 minutes before serving.

Great for breakfast, lunch, or dinner with balsamic drizzled spring greens and toasted country bread.