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Zucchini and Parmesan Baked Omelet

By: Blair Lonergan from theseasonedmom.com
Zucchini and Parmesan Baked Omelet
Zucchini and Parmesan Baked Omelet

"Enjoy all of the delicious, fresh zucchini from your garden in a simple and healthy Zucchini and Parmesan Baked Omelet! This easy egg casserole is a quick prep-ahead breakfast, brunch, or dinner for the warm summer months! Who doesn’t love a light, fluffy omelet?! But they’re kind of like pancakes — the end result is great, but the process can feel tedious. Standing at the stove flipping omelet after omelet to feed my hungry family is NOT my idea of a good time. I never quite get the flip right, the fillings fall out, it’s not cooked through the center, or I just end up with a pile of scrambled eggs! This baked omelet is wonderful because it only requires a few minutes to stir together, and then I pop the dish in the oven and my job is done. It’s such an easy and healthy way to serve eggs to a large group without micromanaging a skillet!"

NotesThis is an affordable vegetarian option that's low carb, high protein, gluten free, and can easily be scaled down to serve just two people. It's also great as leftovers!

Serves4 people

Preparation Time10 min

Cooking Time40 min

Cooking Vessel Size8 x 8 Baking Pan

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This omelet looks incredible! I would love to make this on a relaxing weekend morning.

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