Tuscan Vegetable and Herb Baked Omelet

0.0/5 rating (0 votes)
Tuscan Vegetable and Herb Baked Omelet

I love to serve my family or overnight guests this lovely omelet for a Saturday breakfast. It is a great way to use up those leftovers from the week. You can use any cooked protein in this frittata and would also make a great dinner with a side salad.




  • 12 large eggs
  • 2 tablespoons water
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 2 tablespoons olive oil or coconut oil plus more for coating pan
  • 1 small zucchini, sliced thin
  • 2 cloves garlic, minced (2 teaspoons)
  • 2 scallions, sliced (plus extra)
  • 1/3 cup frozen petite peas, thawed
  • 1 cup fresh spinach
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped


  1. Preheat oven to 350 F  In a large bowl whisk eggs, water, salt, pepper and basil. Set aside

  2. Heat a large satue pan over medium heat then add in oil. ONce hot add in zucchini and cook for about 3-5 minutes tossing around once.  Add in garlic and scallions to cook for 1 minute.  Remove from heat and let cool.

  3. In the egg mixture add in peas, spinach, fresh thyme and parsley. Add in zucchini, garlic and scallions then combine all ingredients. 

  4. Prepare a 9 x 13 baking pan and brush with oil or butter. 

  5. Pour egg mixture in your baking pan and bake for 25-30 minutes or until the center is firm. Top with fresh sliced scallions and fresh herbs to enjoy!

Leave a comment

You are commenting as guest.