Home » Oven baked Mushroom Veggie Omelette

Oven baked Mushroom Veggie Omelette

Written by Published on Updated on June 2, 2019 in Mediterranean cuisine

Hi!!!  I hope everyone and a nice weekend :)..My friend returned home on Saturday and I can’t say that I was not emotional throughout the day as saying Goodbye to someone is always very hard to do.  This was the first time she visited me since I moved away 8 years ago, so it was nice to have her here and spend some time catching up on everything.  

We had not eaten dinner with hubby the night before, so I made this simple Omelette for our Sunday brunch. I was missing a few ingredients and so since most supermarkets are opened here on Sunday, I walked to the market and picked up what I needed.  I had posted a while back another Baked Omelette Recipe but I think I love this one even more. 🙂  This time around this Omelette is filled with all kinds of different ingredients, from Leek, Corn, Mushrooms,  you will see what I put into it in the ingredients category. 🙂  

I should mention that I only have one photo of this Omelette in the prep category.  I took out the memory card from my camera, uffff and forgot to put it back in after taking these two shots…Sorryy 🙁  but I will write the steps like I always do if you are interested in trying out this recipe. 

OVEN BAKED MUSHROOM VEGGIE OMELETTE

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Ingredients
  

  • 250 grams Mushrooms sliced
  • 5 Eggs
  • 1 Leek diced
  • 150 grams Corn
  • 1/2 tablespoon Parsley
  • 1 Red Bell Pepper chopped
  • 100 grams Feta Cheese
  • 1/2 cup Milk
  • Olive Oil
  • Salt optional

Instructions
 

  • In a large pan add 4 or 5 tablespoons of Olive Oil and sauté Mushrooms, Bell Pepper, Corn, Leek, Parsley for about 10 minutes.
  • Grease a small baking pan with olive oil and add in the vegetables.
  • In a large bowl add in the Eggs, Feta Cheese, Milk and beat. Adding salt or pepper is up to you. I did not any because the Feta Cheese I bought was already a bit to salty.
  • Add the Egg mixture into the pan and bake at 180 for 35 minutes or until golden brown.

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

29 Comments

  1. Lisa@LismorePaper/SimplePleasuresJournal
    November 12, 2018 at 10:41 am  ·  Reply
    This looks amazing! I cannot wait to try it 😍💗 Im so happy your friend was able to visit!
  2. Margaret from soulfood101blog
    November 12, 2018 at 11:20 am  ·  Reply
    Another great recipe Sophie. Even without the photos, you always do such a good job of explaining how to prepare the recipes. I pray your week is full of blessings Sophie :)
  3. Megala
    November 12, 2018 at 2:19 pm  ·  Reply
    Awesome! Love this beautifully baked omelette with veggies.
  4. Diana Tyler (la muse excentrique) ☕
    November 12, 2018 at 2:55 pm  ·  Reply
    Looks delicious and I also agree with Margaret's statement.
  5. dtills
    November 13, 2018 at 1:37 am  ·  Reply
    I love to have breakfast for dinner, and this would work great!! 😋
  6. foodzesty
    November 13, 2018 at 11:54 am  ·  Reply
    I am very thankful for your kind comments :)
  7. Vero and Canito in the kitchen
    November 15, 2018 at 9:43 pm  ·  Reply
    Hello Sophie! This looks absolutely amazing. I hope you had an amazing time with your friend. Mine was here last week and coming for "second round" on Saturday... And I love you dish as it is great for her as she is vegetarian! :-) Lot of hugs, Sophie! <3
  8. bakingintheburbs
    November 16, 2018 at 12:08 pm  ·  Reply
    Oh wow! I love the combination of flavors. Great recipe.
  9. foodzesty
    November 23, 2018 at 7:14 am  ·  Reply
    Thanks so much!!!
  10. msw blog
    December 17, 2018 at 2:05 am  ·  Reply
    This is perfect for holiday brunches. Thanks for sharing.
  11. jvlivs
    December 30, 2018 at 4:39 am  ·  Reply
    Looks delicious! If I didn’t know any better, I’d say that was a frittata. In either case, you got me seriously hungry. I might just try an oven-bakes omelette down the road.

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