A very filling and delicious baked omelette with fried zucchinis, feta cheese, and potatoes. With a flavour similar to that of Zucchini pie.
Forget about all the fuss of making an omelette in the frying pan. Yeap, I'm talking about flipping and folding, etc. (though you could try my plate flipping method the one I use on Classic Greek Omelette Recipe).
This omelette is great to serve a crowd. Simply adjust the servings and pan size and you can have a healthy and filling meal for the whole family. I mean do you ever make classic omelettes for a bunch of people or is it just me who skips this?
How To Make A Baked Omelette
To make a baked omelette, one that's fluffy you basically need two things (apart from eggs, that is). One is either milk or half and half. Or you can use milk and a little bit of yoghurt like a do in this recipe which gives a slight tartness to it. Another option is to use half milk and half heavy cream.
The second thing you need is to keep an even temperature of 170°C / 338°F throughout baking. This gives time for the eggs to rise evenly without getting too much colour or overcooking.
When making a baked omelette keep in mind that it tends to rise first towards the edges and lastly towards the center. So just like you do when baking a cake always check the omelette at its center to see if it's done. It might not rise as much as the sides but the center should look set.
The ingredients you will need to make this oven omelette are zucchinis (small, crisp, and tender), potatoes, Greek yoghurt, milk, feta cheese, spring onions (if you want you can use red or white onions instead) and of course eggs 😄.
If you want to skip the Greek yoghurt you can use either:
- 150 grams of milk instead of 100 grams of milk and 50 grams of yoghurt.
- 120 grams half and half instead of the milk and yoghurt.
- 80 grams milk and 50 grams heavy cream instead of 100 grams of milk and 50 grams. of yoghurt
SERVE WITH 🠯
Any of the following Greek salads and dips would make a great feast served together with this delicious omelette! Greek Cabbage Salad (vinegar coleslaw), Simple Beetroot Salad With Garlic And Herbs, Classic Greek Salad Recipe, Htipiti Red Pepper Feta Dip.
Baked Omelette With Zucchinis, Feta, And Potatoes
- olive oil
- 380 grams / 13.4 oz potatoes peeled and cut into ½ cm (¼ inch) thin slices
- 300 grams / 10.5 oz small zucchinis cut into ½ cm (¼ inch) thin slices
- 100 grams / 3.5 oz feta cheese crumbled
- 35 grams / 1.2 oz spring onion (mostly the green part) finely chopped
- 50 grams / 1.7 oz Greek yogurt
- 10 medium-sized eggs
- 100 grams / 3.5 oz milk
- Preheat the oven to 170°C / 338°F.
- Cover the bottom surface of a non-stick frying pan with olive oil. Heat over high heat.
- Season the potato slices with a bit of salt and then add to the pan in batches so they don't get overcrowded and get one on top of the other. Drop heat to medium and pan-fry the potatoes until they soften and get golden in color. Flip them once or twice.
- Remove the potatoes from the pan and transfer them onto paper towels to drain excess oil.
- In the same pan, pan-fry the zucchini slices. Just for a minute or two until they soften slightly. Again pan-fry in batches and drain on paper towels.
- Once the potatoes have cooled and you can handle them, lay them evenly in a 28 x 21 cm (11 x 8-inch) baking dish or non-stick baking pan.
- Lay also the zucchini slices on top. Sprinkle the feta cheese and spring onion as well.
- In a mixing bowl add the Greek yogurt and the eggs. Season with salt and pepper. Stir vigorously with a whisk for a few minutes until it gets very frothy.
- Add the milk to the egg mixture and give it another good stir.
- Pour the egg mixture gently over the remaining ingredients in the baking dish.
- Bake for about 50 minutes. To make sure the omelette is cooked check its center if it looks set as the edges cook quicker than its center.
- Once done remove it from the oven and let it sit for 10 minutes before cutting and serving.
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