Zucchini and Parmesan Baked Omelet

5 from 1 vote

Zucchini and Parmesan Baked Omelet

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

Course Breakfast

Cuisine American

Keyword baked omelet, baked omelet with zucchini

Prep Time 10

Cook Time 41

Total Time 51

Servings servings

Calories 249kcal

Author The Seasoned Mom

Ingredients

2 teaspoons olive oil
2 small zucchini finely diced (about 2 cups)
¼ cup finely diced onion
8 eggs
1 cup milk
½ teaspoon seasoned salt such as Lawry’s
½ cup grated Parmesan cheese
Optional garnish: chopped fresh parsley thyme, and/or chives

Instructions

Heat oil in a large skillet over medium-high heat. Add zucchini and onion and cook, stirring regularly, until tender (about 5-7 minutes).
Meanwhile, whisk together eggs, milk, and seasoned salt in a large bowl. Stir in cooked zucchini, onion, and ¼ cup of Parmesan.
Pour egg mixture into a greased 8-inch-square baking dish. Sprinkle remaining ¼ cup of Parmesan on top.
Bake at 350F/180C for 40-45 minutes, or until eggs are cooked and omelet is set.
Cut into squares and garnish with fresh herbs, if desired.

Notes

Cooking Just for Two? You can cut these ingredients in half and bake in individual ramekins or in a small gratin dish. Cooking time will be 35-40 minutes.

Want to Prep Ahead? You can bake this omelet in advance and keep it in the refrigerator until ready to serve. Slice and reheat individual portions in the microwave for 30-60 seconds, or in the oven or toaster oven until heated through. It also tastes great at room temperature!

Nutrition