“Fourre-tout” oven omelette
- 2 days ago
- 2 min read
A dish so simple it feels almost insulting to write a recipe for it. This upgraded omelette takes very little time to make and fits most nutritional goals as you pick your own ingredients.
The idea is simple: the eggs are your base, 3-5 eggs per portion depending on your protein needs, from there the possibles are endless:
For carbs: use pre-cooked pasta or potatoes to make a gratin-like omelette (I haven't tried with rice and other grains but it could probably work), if you don't want carbs then don't add any.
For fibres: add the vegetables, onions and other greeneries of your choice.
I'd recommend to quickly blanchir brassicas (brocoli, cauliflowers and company) to remove bitterness and make them easier to digest. I often have some in the freezer so I only need to put them in the fridge the day before to defrost. Water-rich vegetables like tomatoes and zucchini can increase the duration of the baking but they also fit nicely in there.
For fats: add olives, feta, emmental cheese, and other good fats and/or milk, cream or kefir to make it creamier.
To make the tastes pop: use salt, pepper, sriracha, herbs and the spices of your choice.
Follow the seasons with olives, tomatoes, feta and oregano in summer or squash and mushrooms in autumn.
Store in the fridge in an airtight container or directly in the dish if it goes with a lid for 2-3 days. You can also freeze it, although I haven't tried yet so I can't personally recommend it.
++ Bonus points for the tiny amount of dishes to do. Other than the oven dish, chopping board, a knife, a fork and a bowl (to whisk the eggs) you don't need anything. And yeah, you could also eat directly from the dish if you wanted.
Told you, it's almost too simple.
Enjoy!
If you'd to download the recipes card it's available right here:
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