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Baked omelette of artichokes, zucchini and potatoes
(a "light" recipe)

"Light" omelette of artichokes, courgettes and baked potatoes

Here is an omelette which, with its variety of vegetables and aromas, recalls the Spanish tortillas in which potatoes and onions are often present.

Here it is enriched with zucchini and artichoke hearts for an even richer taste.

Baking then allows you not to overdo the sauce and keep it within the limits of the kitchen and "light", too!

As always, if you run a little 'more onion, zucchini or artichoke, do not worry: the calorie count will not be ruined by much.

Of course, the portion is already abundant; the problem is being able to eat it all!

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

artichoke hearts (preserved)

g.

85

potatoes (already boiled)

g.

50

red onion, small

pc.

1

mixed aromas (eg basil, parsley, coriander or rocket)

TS.

2

medium eggs

pc.

2

fresh goat cheese

g.

75

sale

q.s.

zucchini

g.

90

extra virgin olive oil

ts.

2

chopped chilli

A.D. Lib.

baking pan (about cm3 1'000)

Preparation:

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Preheat the oven to 160 ° C. Soak a sheet of parchment paper with water, crumple it and spread it in a pan.

Drain the artichoke hearts from the box, dry them and cut them into pieces. Peel and slice the potatoes (already boiled), cut the onion into small pieces.
Rinse the aromatic herbs, dry them with a kitchen towel or kitchen paper and chop them coarsely.

In a bowl whisk, if necessary with a whisk, eggs, goat cheese and salt. Add the vegetables and the aromas already prepared and mix.

Pour into the baking tray lined with parchment paper, draw and hold briefly aside.

Cut the courgettes (with a knife or, better, with a mandolin) to long thin slices or, if you prefer, round washers.

Season with olive oil, hot pepper and salt and arrange to cover the contents of the pan.

Bake and cook for about twenty minutes.

Then raise the temperature from 160 ° C to 200 ° C and brown for a further quarter of an hour.

Remove from the oven, leave for a few minutes and then serve hot.

Bon appetit!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Wanting to have lunch ready for the following day, double the indicated doses: this omelette is excellent, even cold, the next day!
  • Although not strictly necessary, a pinch of baking soda (but really a pinch!) Will make the omelette softer.
  • Per serving: 420 kcal, 27 g of fats, 14 g of carbohydrates, 30 g of proteins
  • Related articles: All light recipes!

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