Zucchini and Cheese Omelette (Baked)

Enjoy all of the delicious, fresh zucchini from your garden in a simple and healthy Zucchini and Parmesan Baked Omelette. This easy egg casserole is a quick prep-ahead breakfast, brunch, or dinner for the warm summer months.

2 cups zucchini, chopped
¼ cup green pepper, chopped
¼ cup extra-virgin olive oil
6 eggs, lightly beaten
2 Tbsp. Parmesan cheese, grated
1 Tbsp. cream
1 Tbsp. butter, melted
½ tsp. sea salt
1/8 tsp. black pepper, freshly cracked
½ cup cheddar cheese, shredded

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Sauté zucchini and pepper in oil about 3 minutes, or until tender. Mix eggs, cheese, cream, butter, sea salt and pepper, pour over vegetables.

Cook, stirring gently, until eggs are set on bottom, about 3 minutes. Sprinkle with cheese.

Bake for 5-7 minutes or until cheese is melted and eggs are set.

Makes 4-6 servings.