Baked omelette with feta

Breakfast

Servings

4

Preperation

10 minutes

Cooking

25 minutes

Waiting

–

6 eggs 120 ml heavy cream 120 g feta, coarsely crumbled 1 small zucchini 1 small red pepper 1 small onion 2 tbsp olive oil 1 tsp oregano salt pepper

Cut the zucchini, pepper and onion into small pieces and sauté them with the olive oil for 3–4 minutes, until they soften and the moisture evaporates.

In a bowl, whisk the eggs with the cream, salt, pepper and oregano.

Add the vegetables and mix gently.

Pour the mixture into an oiled baking pan or baking dish and crumble the feta on top.

Bake in a preheated oven at 180°C for 25 minutes, until set and golden.

Let it stand for 5 minutes and serve.