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Baked Vegetable Omelet

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“This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
  2. In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
  3. Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
  4. Let cool 5 minutes before cutting. This dish is best served warm, not hot.

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