Baked Omelette

Aim: Make ahead brekkie that packs a mean protein punch
Title: Baked Omelette (Serves 3)
Per Serving:
Based on average nutritional values of ingredients. Actual values will vary.
Protein: 22g
Fat: 9g
Carbs: 62g
Kcal: 416
Introduction:
Whole eggs are rich in a variety of micronutrients, within the yolk. Micronutrients including choline, b vitamins, biotin, folate and the spectrum of fat soluble vitamins. And egg whites on their own provide an easy way to top up the total protein content of a dish! And this dish gets you off to a great start in getting your daily veggies in. And to get even more variety in your diet, change up the veggies you use each time. Enjoy!!
Cooking time:
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5 mins prep
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25-30 mins cooking time
Ingredients:
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6 egg whites
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3 eggs
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6 handfuls of your choices of mushrooms, tomatoes, spinach and peppers
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1 tsp dried mixed herbs
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Salt and pepper
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1 tsp olive oil
To serve, per serving:
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90g sourdough bread
Method:
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Preheat the oven to 180°c
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Beat together the omelette ingredients, except the olive oil
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Grease an ovenproof dish with the olive oil and pour in the egg mix
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Bake in the oven for 25-30 mins, until the omelette is set and bronzed on top
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Serve with the sourdough, toasted if desired
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The omelette will keep in the fridge for 5 days
Variations to consider:
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If you want lower carb, omit the sourdough
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If you are not a fan of bread, add some finely diced potatoes into the egg mix instead!
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For higher protein, add more egg whites or perhaps add some chopped ham or cooked chicken
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If you are looking for lower fat and higher protein use all egg whites
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If you are looking for higher fat, use all eggs and even add some cheese!!