How to Make Baked Omelette for Brunches and Breakfasts

  • on June 10, 2018

Cheese, Zucchini, Parsley, Green Pepper

and the Aroma of Grape and Fried Onions!




I love that this recipe uses Shredded Zucchini instead of chopped. It makes a lot of difference in the texture and the eating enjoyment. I also love that we fry the onions before incorporating them into the mixture to bake. The other vegetables that are included are green pepper and fresh parsley, both chopped thinly.

A master touch to this omelette is the Grape Vinegar that adds a particular tasty aroma. And to ensure a nice hold of the Omelette at serving time, we spread breadcrumbs evenly at the bottom of the pan before adding the culinary mixture.

I have this particular inclination to dishes with toppings of melted cheese, and this recipe is no exception with the shredded yellow cheese!

Both the milk and the cheese we use in this recipe are low-fat.

A good idea is to serve the omelette with slices of tomato and cucumber for breakfast. If it is for a brunch you plan to prepare this, a salad would do nicely.


To your good health! Enjoy!

Baked Veggie Omelette with the Aroma of Onions and Grape

Course Breakfast
Cuisine Lebanese
Keyword Baking Powder, Black Pepper, Breadcrumbs, Egg, Fresh Parsley, Grape Vinegar, Green Pepper, Onion, Powder Milk, Shredded Yellow Cheese, Stuffed Zucchini
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


Group 1

  • 1 cup Shredded Zucchini
  • 1/4 Green Pepper chopped finely
  • 1/2 tbsp Fresh parsley chopped finely
  • 1 Onion (small) chopped thinly
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Black Pepper

Group 2

  • 6 Eggs
  • 1 tbsp Powder Milk Low-Fat
  • 1/2 tsp Baking Powder
  • 4 tbsps Flour
  • 1/2 tsp Grape Vinegar
  • 1/4 cup water

Group 3

  • 4 tbsps Bread crumbs
  • 4 tbsps Shredded Yellow Cheese Low-Fat
  • 1 tbsp vegetable oil


  • Baking Pan (20 x 30 cm)


  1. Group 1: Rub the onions with the salt and spices then mix well with the veggies.

    Group 2: In a separate bowl, whip the eggs, and mix in the vinegar and water. Add the flour, the baking powder and the milk, and mix very well.

    Add Group 2 to Group 1, and mix very well.

    Preheat your oven at 420 F

  2. Sweep the baking pan with oil. Sprinkle the breadcrumbs equally on the bottom. Pour all the Egg mixture on the breadcrumbs, then cover the surface with the shredded cheese.

  3. Place the baking pan in the oven and bake for 20 minutes.

    Cut the Omelette in 4 portions, and serve hot. 

    Side it with the above recommended Beet salad.


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