baked greek vegetable omelette

Talk about versatile! You can stick anything you like into this - within reason! This is a really tasty omelette, baked in the oven instead of the traditional in-a-pan job.

Ingredients

• 8 large free-range eggs
• 2 bunches of spring onions
• A couple of handfuls of bacon lardons (smoked if can get them)
• 1 dozen cherry tomatoes, quartered
• 8 asparagus spears
• Good handful of fresh dill, roughly chopped
• Good handful of fresh mint, roughly chopped
• 5-6 big handfuls of fresh salad greens, roughly chopped. Choose whatever you like (or can get hold of). I used half a bag of spinach & half a bag of rocket.
• 200g block of feta cheese, cut into 1cm cubes (approx.)
• Good handful of grated Parmesan cheese
• Freshly ground black pepper

Method

1. Preheat the oven to 160°C/325°F/Gas mark 3. 
2. Whisk the eggs in a large mixing bowl with a fork, add the cheeses & stir in gently with a good twist of black pepper.
3. Blanch the asparagus in boiling water for 3 minutes, drain & let cool.
4. In a saucepan, soften the spring onions in a little olive oil before adding the bacon & frying for 2-3 minutes.
5. Add the greens & another good twist of black pepper to the onions & bacon and stir until wilted. Take off the heat.
6. Cut the asparagus into 1cm pieces (on the diagonal if posh is your thang).
7. Add the tomatoes & asparagus to the warm mixture and stir in for a minute or so (just to soften them a little).
8. Let the cooked ingredients cool for a couple of minutes then add to the egg mixture and fold in gently, ensuring everything is evenly mixed together.
9. Oil a 20cm round cake tin with olive oil and pour in the mixture. Shake slightly to even out (I tend to use one of the silicon moulds as it's SO much easier to get things out of them afterwards!).
10. Place the omelette in the oven (middle shelf) and check after 40 minutes. The centre will take longest to cook so check with a knife to see if it comes out clean & dry. If not, leave it in for another 10 minutes or so (50 mins should be plenty).
11. Once cooked, remove the omelette from the tin straight away & onto a rack to cool a little.
    Top Tip! The easiest way I've found is to place a plate upside down on top of the omelette, turn the whole lot upside down (leaving the omelette upside down on the plate). Shake the omelette from the tin, place a second plate on the bottom of it & turn the whole lot upside down again. Does that make sense?!
12. Serve warm or cold with a few lightly dressed salad leaves, or a simple tomato/red onion/olive oil salad.
    
    Serves 4-6.