The best quality of an omelet is its versatility. Not all omelet recipes are made in a pan & rolled, you can bake and fill them, much the same as you would a cake roll.
Every country has its own combination of ingredients and flavors. Your probably familiar with many of these omelet creations such as Western, Coastal, BBQ, Veggie, Greek, Arizona, Mediterranean, Creole, Lorraine & Spanish.
This recipe makes an easy alternative to the traditional omelet. The eggs bake in the oven so you don’t have to keep a constant eye on them like an omelet made in a pan. A perfect choice for a hardy main dish entree.
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Ingredients
- 2 large zucchini
- 8 eggs
- 1 tsp baking powder
- 2 Tbsp milk
- 280 grams cheddar cheese, shredded
- 454 grams ground chicken OR 3 chicken breasts, diced
- 1 small red onion, diced small
- 1 clove garlic, minced
- 1 Tbsp butter,
- salt & pepper to taste
- 2 Tbsp flour
- 2/3 cup 1/2 & 1/2 cream
- 1 1/4 cups chicken broth
- 2 Tbsp sour cream
Ingredients
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Instructions
- Preheat oven to 400 F.
- Cut zucchini into thin slices & lightly salt. If zucchini is quite 'wet', dry on paper towel.
- Line a baking sheet pan with parchment paper, grease it lightly with olive oil or cooking spray. Arrange zucchini slices in rows.
- In a bowl & using a hand mixer, whisk eggs, salt & pepper, baking powder & 2 Tbsp milk. Pour egg mixture over zucchini slices & bake for 10 minutes.
- In a saucepan, melt butter & add red onion & garlic; cook until JUST tender. Add chicken & cook for about 5-8 minutes. Stir in the flour; cook briefly, add chicken broth & cream; bring to a simmer. Add sour cream & salt & pepper to taste; mix well.
- Adjust oven to 325 F. Remove the omelet from baking sheet, leaving parchment paper on it. Sprinkle cheese over the zucchini omelet then spread with creamed chicken to within 1/2-inch from edges. Roll up zucchini omelet, removing the parchment paper & bake for 15 minutes.
