Delicious! Oven-baked omelet with vegetables! A great option for breakfast or dinner 🙂 A very filling dish for the whole family. You can choose the toppings individually 🙂 For me, this omelet is the perfect way to clean out the fridge 🙂 The recipe includes a suggestion on how to make this dish vegan 🙂

Ingredients (for 1 serving)
- 2 eggs (150g silken tofu + 1 teaspoon lemon juice)
- 1 tablespoon plant-based drink (or milk)
- 2-3 small dried tomatoes (or semi-dried)
- 1/2 handful of fresh spinach
- 1 tablespoon of cheese, e.g., feta/vegan feta or manouri
- 1/4 avocado
- 1 tablespoon of natural tofu (optional)
- Chives for garnish
- Salt and pepper to taste
Preparation
- Place the eggs in a bowl, add the plant-based drink, and mix with a fork until combined. If using silken tofu, blend the lemon juice, silken tofu, and plant-based drink until smooth.
- Add the washed and dried spinach to the mixture and stir with a spoon.
- Gently place the chopped dried tomatoes, crumbled feta cheese, and crumbled natural tofu into an ovenproof dish.
- Preheat the oven to 180°C (fan mode).
- Pour the prepared mixture over the vegetables and gently smooth the top with a spoon.
- Bake for about 15-20 minutes until the eggs/tofu set.
- Garnish with fresh avocado and chives. Serve warm.