Step 1: Preheat oven to 180°C. Line a shallow, square or round oven dish (about 20cm in diameter) with baking paper. Wash and chop spring onions. Spread spring onions, beans and vegetables onto the paper in prepared baking dish.
Step 2: Break eggs into a large bowl. Beat with a fork until egg whites and yolks combine. Add milk and stir.
Step 3: Pour egg mixture over vegetables in baking dish. Bake for 40 minutes until set and golden brown on top.
Chop in 2 slices of pre-packed ham.
If you're not a fan of spring onions, use a small capsicum instead.
Not keen on capsicum either? Add 1 teaspoon dried oregano or rosemary instead.
No cannellini beans? Butter beans or red kidney beans work just as well. Donít use baked beans, though, because they will make the omelette mushy.
Instead of beans, you can use last nightís leftover meat cut in strips (chicken, lamb, beef and pork all work well).
If there are some leftover roasted or boiled potatoes from last night, dice them and add them onto the vegetable layer.
Do you like weird things like sesame seeds or sunflower seeds? Sprinkle them on top of the omelette before baking.
Warning: The oven dish will be hot when cooked. Use oven mitts or ask an adult for help.
Do a test to see if the omelette is cooked: stick a fork into the middle and if it comes out dry, take out the dish from the oven, otherwise cook for 5 more minutes.
This dish keeps well in the fridge for up to 2 days.
Slices of sourdough or wholegrain bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (546g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 236 (45%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 1069.7mg||329 %|
|Sodium 691.2mg||24 %|
|Potassium 626.8mg||16 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 21.7g|
|Protein 42g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 528
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